Black and white pastries

Ingredients for 1 servings:

• 300 g flour
• 150 g butter
• 100 g sugar
• 1 pinch of salt
• 1 m.-sized egg(s)
• 1 tbsp vanilla sugar
• 300 g flour
• 30 g cocoa powder
• 150 g butter
• 100 g sugar
• 1 pinch of salt
• 1 m.-sized egg(s)
• 1 tbsp vanilla sugar
• 1 tbsp milk, if needed
• some flour for the work surface

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 12 minutes; Total time approx. 1 hour 57 minutes

Make a shortcrust pastry from the ingredients for each dough and let each rest separately in the fridge. If the dark dough is a little too dry, you can knead in a tablespoon of milk. This wasn’t necessary for me. Roll out each dough separately and cut out cookies using cookie cutters. Place on a baking tray lined with baking paper and then use small cookie cutters to cut out shapes from the center of the cookies. Working in pairs, place the cut-out shape from a light dough into the center of the dark cookie and the one from the dark cookie into the center of the light dough. Press down a little if necessary. Bake in a preheated oven at approx. 180°C (top/bottom heat) for 10-12 minutes until golden brown. Let cool on a wire rack.