Striped Biscuits

The white dough is an excellent base for a variety of desserts, and the combination with cocoa dough offers a pleasant contrast both visually and in taste. We start by preparing the white dough. In a bowl, we mix the flour with salt, ensuring that the ingredients are well combined. In another bowl, we put 1/2 cup of sugar, 1/4 cup of room temperature butter, and an egg yolk. Using a mixer or a whisk, we mix the ingredients until we obtain a homogeneous and creamy composition. We add a few drops of vanilla essence to enhance the flavor. Gradually, we start incorporating the flour, mixing continuously. The composition will become crumbly; that is when we add the two tablespoons of cold water. We knead the dough until it becomes compact and well-bound. We wrap it in plastic wrap and let it chill in the refrigerator for an hour.

For the cocoa dough, we proceed similarly. We mix 3/4 cups of flour with cocoa and salt. In another bowl, we combine the sugar, butter, and yolk, mixing them with the mixer or whisk until they become homogeneous. We add the vanilla essence and gradually add the flour-cocoa mixture, continuing to incorporate the ingredients. Just like with the white dough, we add the two tablespoons of cold water and knead until we obtain a well-bound dough. If the cocoa dough is softer than the white one, we can add the two additional tablespoons of flour, but it is not always necessary. After the dough is prepared, we wrap it in plastic wrap and let it chill in the refrigerator for an hour.

Next, we get to assembling. On a clean surface, we lay two pieces of plastic wrap one on top of the other. We place the white dough on these wraps and cover with another two pieces of wrap. Using a rolling pin, we roll the dough into a sheet of approximately 22x32 cm, trimming the edges to achieve a final size of 20x30 cm. Once rolled out, we put the sheet in the refrigerator for a few minutes to cool.

We repeat this process for the cocoa dough as well. After both sheets of dough have cooled, we place them side by side, removing the wrap from the top. We place the cocoa dough over the white one, being careful that no wrap is between them. We remove the wrap from the top of the cocoa dough, trim the edges to obtain sheets measuring 30x20 cm.

The dough is cut in half horizontally, yielding two strips 10 cm wide and 30 cm long, and six vertically, resulting in 6 pieces 5 cm wide. We stack four pieces on top of each other, alternating the colors of the white and black dough. Thus, we obtain three packets measuring 10 cm in length and 5 cm in width. We cover with plastic wrap and refrigerate for 30 minutes.

Meanwhile, we preheat the oven to 160 degrees Celsius. Once the packets have cooled, we take one and slice it into 9-10 pieces. We place the pieces on a tray, leaving about 2.5 cm between them, and bake for 12 minutes, being careful to monitor them, as the baking time may vary depending on the oven. Once done, we let them cool in the tray for 5 minutes, then transfer them to a rack to cool completely. We continue the process with the other packets, ensuring that each round is perfectly baked. These cookies with alternating layers of white and cocoa dough are delicious and look spectacular, making them perfect for any occasion.

 Ingredients: White dough: 1 1/4 cups of white flour (170g) 1/8 teaspoon salt 1/2 cup powdered sugar (70g) 1/4 cup butter (56.6g) at room temperature 1 egg yolk 1 1/2 teaspoons vanilla 2 tablespoons ice-cold water Cocoa dough: 3/4 cup white flour + 2 tablespoons grated (105g + 15g) * 1/3 cup cocoa (10g) 1/8 teaspoon salt 1 cup powdered sugar (140g) 1/4 cup butter (56.6g) at room temperature 1 egg yolk 1/2 teaspoon vanilla essence 2 tablespoons ice-cold water

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