Vanilla, coffee and chocolate swirls
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- Serves: 20 persons
- 380 gwhite flour
- 130 gicing sugar
- ¼ tspbourbon vanilla sugar
- ½ tspsalt
- 190 gbutter
- ¼ dlmilk
- 1 tspinstant coffee
- 1 tspwater
- 1 tspcocoa powder
- 1 tbspwater
- 2 tbspchocolate spread
Step 1Mix the flour, icing sugar, vanilla sugar and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg and milk, combine quickly to form a dough. Divide the dough into thirds, flatten one portion a little, cover and chill for approx. 30 mins.
Step 2Dissolve the coffee in water, knead into one portion of the basic dough. Flatten the coffee dough a little, cover and chill for approx. 30 mins.
Step 3Dissolve the cocoa in water, knead into the final portion of basic dough. Flatten the chocolate dough a little, cover and chill for approx. 30 mins.
Step 4Between two sheets of baking paper, roll out the portions of dough into equal-sized rectangles approx. 2 mm thick. Leave the basic dough on the baking paper, top with the coffee dough and chocolate dough, press down gently. Carefully shape the dough into a roll, cover and chill for approx. 5 hrs. Cut the roll into slices approx. 4 mm thick, place on a baking tray lined with baking paper.
Step 5Approx. 12 mins. in an oven preheated to 180°C (convection). Remove from the oven, allow to cool slightly, leave to cool completely on a rack. Cover the biscuits with chocolate spread.