Crispy and sweet cookies with a hint of oreo cookies and peppermint.
SPIRAL COOKIES
20 COOKIES
LIGHT DOUGH:
SEEDS OF 1/4 VANILLA POD
100 G BUTTER
60 G SUGAR
2 EGG YOLKS
1/4 TEASPOON BAKING POWDER
1 PINCH OF SALT
150 G FLOUR
Combine vanilla seeds, butter, sugar and egg yolks into a creamy mixture.
Sift baking powder, salt and flour into the mixture and fold it into the dough with a rubber spatula.
Form the dough into a square, approx. 2-3 cm thick.
Wrap it in film and chill the dough for at least 1 hour, preferably overnight to allow it to develop its flavour.
DARK DOUGH :
SEEDS OF 1/4 VANILLA POD
100 G BUTTER
60 G SUGAR
2 EGG YOLKS
1/4 TSP. BAKING POWDER
1 PINCH OF SALT
120 G FLOUR
30 G BLACK COCOA POWDER
½-1 TSP. PEPPERMINT EXTRACT
Make it the same way as the light dough, just with cocoa added together with the flour.
Add peppermint extract to taste.
ASSEMBLY:
Remove the two packages from the refrigerator and roll them out between two pieces of baking paper, sprinkled with a little flour, until they have a thickness of 2 cm.
Place the one dough on top of the other and roll them out to a rectangle, 20x30cm.
Then roll the dough from the short side into a spiral.
Wrap the roll into film and chill in the freezer it for at least 30 minutes.
Preheat the oven to 200 degrees celsius.
Remove the roll and cut it into ½ cm thick slices.
Place the spirals on a baking sheet lined with baking paper and bake them in the middle of the oven for 12-15 min. until they are golden.
The cookies will still be a little soft, but become crisp as they cool.
NOTE: If you, like me, are not always so great at making a dough completely square and have some excess dough. Then you can make square cookies from the remains. They are baked just ws long as the spirals