Christmas - Black and White Cookies

Baking and snacking fragrant cookies is simply part of the Advent season. How about these delicious and wonderfully patterned black and white cookies? A fructose-free classic so the entire family will love to reach into the biscuit tin.
Preparation time: 75-90 minutes
Resting time: 1.5 hours
Baking time: approx. 10 min.
Difficulty: medium
quantity: approx. 60 pieces

Ingredients:

  • 250g flour (plus a little more for rolling out)
  • 125g butter
  • 115g Organic corn sugar  from Frusano
  • 1 egg
  • 1 egg white
  • 2 tablespoons of cocoa
  • 1 tablespoon vanilla corn sugar
  • 1 tablespoon rum
  • 1 tablespoon milk (lactose-free if necessary)
  • 1 teaspoon baking powder

Preparation:

  1. Mix flour, 100g Organic corn sugaar, homemade vanilla corn sugar and baking powder and place on a work surface. Form a hollow in the middle and spread the butter in flakes on the edge. Then carefully put 1 egg and the rum into the hollow. Quickly knead everything from the outside to the inside to a smooth dough.
  2. Cut the dough in half. Put 1 tablespoon of Organic corn sugar, cocoa and milk into one half of the dough and knead thoroughly to a mass. Wrap both doughs in cling film and refrigerate for 1 hour.
  3. For the snail pattern, roll out both doughs into evenly sized rectangles on a floured work surface. Brush the light dough sheet with a little egg white and carefully place the dark dough sheet on top and press down. Carefully roll up the dough and refrigerate in cling film for another 30 minutes.
  4. For the checkerboard pattern, take 1/3 each of the light and dark dough aside. Roll out the remaining 2/3 of the two doughs on a floured work surface, each about 1cm thick and cut into 1cm wide strips. Stick a strip of light-coloured dough to a strip of dark dough with some egg white. Stick the dough of the other colour on top of it (on light strips, place the dark dough and vice versa). Cut the strand of dough in half. Roll out the two pieces of dough into a thin rectangle, brush with egg white and wrap each roll of dough around it. Also wrap in cling film and put in the fridge for about 30 minutes.
  5. Preheat the oven to 180°C top/bottom heat and line the baking trays with baking paper.
  6. Take the dough rolls out of the refrigerator and remove the foil. Use a sharp knife to cut slices about 0.5 cm thick and place them on the baking tray.
  7. Bake the biscuits for about 10 minutes until golden brown and then let them cool down completely on the baking tray.

Tip: The remaining egg yolk is perfect for preparing our fructose-free nougat hearts.

We wish you a lot of fun while preparing and bon appetit!