John Myers
Ingredients for 1 servings:
- 250 g wheat flour
- 3 g baking powder (1 teaspoon)
- 150 g sugar
- 1 packet of vanilla sugar
- 1 small bottle(s) of rum flavoring
- 1 egg(s)
- 125 g butter or margarine
- 20 g cocoa powder
- 15 g sugar
- 1 tbsp milk
- some egg white, for brushing
Instructions
Working time approx. 50 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 5 minutes
Mix the flour and baking powder and sift onto a baking board (tabletop). Make a well in the center, add the sugar, spices, and egg, and mix with some of the flour to form a thick paste. Add the cold fat, cut into pieces, then cover with flour. Starting in the center, quickly knead all the ingredients into a smooth dough. If it sticks, chill for a while. Knead the cocoa powder, mixed with sugar and milk, into one half of the dough. Assemble the two doughs as follows: To create a snail pattern, roll out the light and dark doughs into equal-sized rectangles. Brush one thinly with egg white, place the second on top, also brush, and wrap both tightly together. To create a checkerboard pattern, cut 5 equal-sized strips from the 1 cm thick light dough and 4 equal-sized strips from the dark dough. Brush them with egg white, alternately place three next to and on top of each other, and wrap them in the thinly rolled out dough. The following cookies are easier to make: Form one half of the dough into 3 cm thick rolls, brush them with egg white, and wrap them in the remaining rolled-out dough. Chill each roll for a while to firm up. Then cut even slices and place them on a greased baking sheet. Bake in a preheated oven at 175-195 degrees Celsius for about 10-15 minutes.
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