The perfect breakfast treat for anyone who loves the combination of sweet and savory flavors.
Made with a blend of sweet and hearty ingredients, these cookies are the perfect way to start your day with a smile. Each bite of a swirl cookie is packed with rich, buttery flavor and a hint of sweetness.
One of the key ingredients in swirl cookies is cinnamon, which adds a warm, spicy flavor to the cookies.
To prepare the swirl cookies, the ingredients are mixed together and formed into small balls. The balls are then rolled in a mixture of cinnamon and sugar before being placed on a baking sheet and baked until they are golden brown and crispy. The result is a batch of delicious, irresistible cookies that are perfect for breakfast or as a tasty snack.
Christmas is sweeter with a swirl cookie!
Ingredients
For the base dough (for 16 cookies)
Butter 2 sticks (200 g) – cold from the fridge
Flour 00 2 cups (250 g)
Powdered sugar 1 cup (100 g)
Eggs 1 (55 g)
Water to taste – at room temperature, for brushing
For the cocoa dough
Unsweetened cocoa powder 3 tbsp (20 g)
For the light-colored dough
Flour 00 6 tbsp (40 g)
Begin by preparing the base dough. Place thoroughly chilled, diced butter in a mixing bowl.
Add 2.5 cups of flour to the butter and blend the ingredients together in short bursts. This will help to prevent the butter from overheating and will result in a mixture with a sandy consistency.
Place the dough in a bowl and add powdered sugar and an egg.
Knead the dough very quickly by hand. It is important to avoid overheating the dough by kneading it for too long. You only need to make it slightly firmer.
Once you have a uniform mixture (it will be soft), weigh it and divide it into two equal parts. Place each part in a separate bowl.
Add 6 tablespoons of flour to one of the bowls and knead rapidly by hand until the flour is absorbed.
Add cocoa to the other bowl and knead this dough quickly by hand as well.
Once both shortcrust pastries are ready, lightly flatten each piece and wrap separately in plastic wrap.
Place the pastries in the refrigerator for a couple of hours, or until they are firm.
Once the dough has chilled, roll out each pastry into a rectangle that is approximately 0.2 inches thick and 8.6×10 inches in size. You may find it easier to roll out each pastry by placing it in between two sheets of parchment paper.
Dab some water onto the white shortcrust pastry rectangle and place the cocoa shortcrust pastry rectangle over the top, aligning the edges. Press down gently with a rolling pin to ensure that the pastries adhere together well.
Dab some water over the entire cocoa dough surface and begin rolling both layers of pastry together.
Wrap the resulting roll in plastic wrap and place it in the refrigerator for about 30 minutes to firm up.
Once the dough has chilled, cut it into slices that are approximately 0.3 inches thick.
Place the swirl cookies on a baking tray lined with parchment paper.
Bake in a static oven preheated to 320 degrees Fahrenheit for about 25 minutes (if you are using a ventilated oven, you may need to adjust the baking time and temperature based on the results of a test batch).
Once the cookies are done, remove them from the oven and allow them to cool before enjoying your swirl cookies!