Black and white pastries

Ingredients for 1 servings:

• 125 g butter (soft)
• 90 g powdered sugar
• 1 large egg(s)
• 200 g flour
• 1 tbsp cornstarch
• 2 tbsp cocoa powder, unsweetened
• 50 g dark chocolate, melted

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Flower-shaped shortcrust biscuits

Preheat the oven to 180°C, line two baking sheets with baking paper, and melt the chocolate. Cream the softened butter with the powdered sugar until creamy, then stir in the egg. Mix the flour and cornstarch, stir briefly, and divide the dough. Shape one half into a ball, wrap it in plastic wrap, and flatten it slightly. Place this in the refrigerator. Add the sifted cocoa powder and melted chocolate to the other half and stir both briefly. Form a ball, wrap it in plastic wrap, flatten it slightly, and place it in the refrigerator with the other dough. The dough should stay there for at least half an hour, or until it’s just firm. This dough will be soft when prepared, the light dough more so than the dark dough; please do not add any extra flour. It will firm up in the refrigerator and then roll out easily. When the dough is ready, take a small portion of the light and dark dough. Wrap the rest and return it to the refrigerator. On a well-floured work surface, roll out both pieces of dough separately to a thickness of about 5mm. You will now need two cookie cutters of the same shape in two different sizes. Flower-shaped ones are prettiest; they should be 6cm and 3.5cm in size. Starting with the light dough, for example, take the large cutter and press it into the dough, then the smaller one in the middle, so that you have two pieces of different sizes. Using a spatula, place them separately on the baking tray. Do the same with the dark dough, but then place the large dark piece around the small light one on the baking tray. The small dark piece goes inside the large light one, so you have two-colored cookies, which are then baked in the oven for 10-12 minutes. The light dough should be a light brown color. Repeat this process until all the dough is used up. Leave the baked cookies to cool completely on a wire rack. They will keep for a few days in an airtight container. The dough yields about 25 pieces.