Three-color Swirl Cookies

Name: Three-color Swirl Cookies
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Low-gluten flour; 85g butter; 65g Caster sugar; 30g egg; 5g cocoa powder; 2g Instant coffee powder; 2ml water

by A piece of baking

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

In the evening, I took my daughter to the supermarket. My daughter wanted to buy biscuits. I said: biscuits are not healthy. Children can't eat and don't buy them. Then at the checkout, my daughter kept talking to herself: Moms whose children can't eat won't buy them for me, nor will they buy anything that can be eaten. Hearing my daughter's murmur, I smiled in my heart.

Go home and prepare to make your own biscuits. I was too troublesome before, and I always made simple butter cookies, but in fact I almost got tired of making them. The daughter must not be interested anymore.
I looked at the cocoa powder in the cupboard and said to my daughter: Today, my mother will make you three-color swirl cookies.
Recipe source: Jun Zhi

Ingredients

Three-color Swirl Cookies

1. Prepare the materials

2. Cut the butter into small pieces to soften it, add in fine sugar, and whisk well

3. Add the egg liquid in two portions and mix well (be careful not to beat it)

4. Sift the low-gluten flour and add it to the whipped butter

5. Use a hanging knife to mix the dough evenly.

6. Divide the dough into three equal parts

7. Add 2.5ml of water to the instant coffee powder to melt into coffee liquid, pour it into one portion of the dough, and stir evenly with a spatula

8. Pour cocoa powder and 5ml of egg liquid into another portion of dough, and mix evenly to form a chocolate dough

9. Spread a layer of oil paper on the countertop and roll the chocolate dough into a thin rectangular dough

10. Then spread a layer of oil paper on the countertop and roll the coffee dough into a thin rectangular dough. The size is about the same as chocolate dough, and the shape is as regular as possible.

11. Cover the coffee dough with oil paper on top of the chocolate dough, tear off the oil paper

12. Roll out the original dough in the same way

13. Cover the original dough on the coffee dough, change a layer of oil paper on the dough, and roll it out again with a rolling pin

14. Cut off any irregularities with a knife, and roll up the dough in a cake roll. Don't leave a gap in between

15. The rolled dough is frozen in the refrigerator for 1 hour until it is frozen hard. Cut into slices about 0.7cm.

16. The cut biscuits lined up on a baking tray lined with greased paper. Put it in the middle layer of a preheated oven with a high and low heat of 180 degrees, and bake for 15 minutes, until the original dough is slightly colored.