Spiral Cookies

Crispy and sweet cookies with a hint of sea buckthorn.

SPIRAL COOKIES
20 COOKIES

LIGHT DOUGH: 
SEEDS OF 1/4 VANILLA POD
100 G BUTTER
60 G SUGAR
2 EGG YOLKS
1 TSP. GROUND FREEZE-DRIED SEA BUCKTHORN
1/4 TEASPOON BAKING POWDER
1 PINCH OF SALT
150 G FLOUR

Combine Vanilla grains, butter, sugar, egg yolks and sea buckthorn 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 flavor.

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 COCOA

Make it the same way as the light dough, just with cocoa added together with the flour.

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, 20x50cm.

Then roll the dough from the short side into a spiral.

Wrap the roll into film and chill it for at least 30 minutes.

Preheat the oven to 200 degrees celsius.

Remove the roll and cut it into 1 cm thick slices.

Place the spirals on a baking sheet lined with baking paper and bake them in the middle of the oven for 15-17 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

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