Step-by-step instructions for black and white pastries
Christmas classic: black and white pastry
The tea biscuit with the cute checkerboard pattern belongs at Christmas time just to: Cocoa meets vanilla? what more do you need? And although the black and white pastry looks pretty impressive, baking is not that difficult. In our instructions for black and white biscuits, we show you step by step how to do it and what to look for, so that the pattern succeeds.
You do not need so many ingredients for the recipe for black and white biscuits. To bake a tin (about 45 pieces) biscuits, write the following on your shopping list:
- 125 grams of soft butter
- 125 grams of fine sugar
- 1 teaspoon organic vanilla paste or the marrow from a vanilla pod
- 1 organic egg
- 200 grams of light sugar beet syrup
- 500 grams of flour
- 1 coated TL salt
- 1 teaspoon ground ginger
- 2 tablespoons of cocoa powder
- 1 teaspoon ground cinnamon
- Sugar (to sprinkle)
Our guide to black and white pastries
From butter, sugar and vanilla paste and? Mark, a dough is first made, which is then divided into two parts. While one part is mixed with the ginger, cocoa and cinnamon enter the other half. Then the dough has to rest overnight. Now it goes to the pattern. It's best to stick to our step-by-step guide to black and white pastries.
The doughs are cut into uniform strips and then woven together. A dough plate serves as a starting point. It is cut into strips and then lifted piece by piece so that the strips of the other dough sheet can be pushed underneath. This is a bit more elaborate, but you can quickly recognize the pattern. Repeat the process until all stripes are interwoven.
Our tip: Well chilled, the stripes are best "weave" to their checkerboard pattern, so work quickly and carefully!
Also read
Chocolate cookies: Sweet sin from our bakery
Tea biscuits in all shapes and sizes
Then cut out the cookies: circular, heart-shaped? which cookie cutter you use for your Christmas cookies with checkerboard pattern is entirely up to you. What remains of the dough, you can also use great for biscuits. Knead the remainders into thick marble-patterned pastry rolls, chill for an hour and then cut into 1-centimeter thick slices. In the oven, it becomes pretty marble taler, which is also wonderfully suited as a marbled tea biscuit. We wish you luck with these classic Christmas cookies.
