Black and white Thalers
With this recipe, vanilla and chocolate fans get their money’s worth. Depending on your taste, you can use more or less vanilla. Try a small piece of dough in advance to be sure 🙂-Nicole
- 5 Drops Vanilla Extract
- 150 g Butter
- 75 g Sugar
- 1 pinch of Salt
- 200 g Wheat Flour
- 20 g Cocoa Powder
Here’s how to do it
- Put the soft butter with the sifted powdered sugar, the salt and the vanilla extract in a bowl and knead everything until you have creamy mass. Then sift the flour over it and knead it in well.
- Cut the dough in half and put 1 half aside. Add the cocoa to the other half and knead it well. Wrap both doughs separately in plastic wrap and let them rest in the refrigerator for about 30 minutes.
- Now roll out both doughs into rectangles of the same size and thickness. It is best to use some foil in between, i.e. under and on top of the dough, so it doesn’t stick to your table. Brush the light rectangle lightly with egg white and place the dark rectangle on top. Now roll over both layers of dough again, so that they connect well and are not too thick. Then roll up the dough with the help of the foil and cut the roll into pieces about 5 mm thick.
- Place them on a baking tray lined with baking paper. Bake at 180 °C for about 10-15 minutes.
If you are now in the mood for baking and need more inspiration for Christmas cookies, check out our blog post!