Simple biscuits

When I want something to munch on with my coffee, I often make these simple two-colored cookies. They are easy to make, the ingredients are few and handy, and the result is visually appealing and tasty. I've tested the recipe several times, not just because they are quick to prepare, but also because the leftover dough can be easily used.

Quick Info

Total time: about 2 hours and 30 minutes (includes dough cooling)
Actual preparation time: 30-40 minutes
Baking time: 20 minutes
Servings: about 20-24 cookies, depending on the thickness of the slices
Difficulty: easy
Recipe type: homemade cookies, quick dessert, to serve with coffee or tea

Ingredients

270 g all-purpose flour
200 g butter (at room temperature)
100 g powdered sugar
20 g cocoa powder
1 egg white
20 g additional flour for the plain dough

Preparation Method

1. Mix the base dough
In a bowl, I put 250 g of flour and 200 g of soft butter. I knead directly with my hand or with a spatula until the butter is well incorporated. I add the powdered sugar and continue kneading until I obtain a smooth dough.

2. Divide the dough into two equal parts
I divide the obtained dough into two roughly equal pieces. In one, I add 20 g of cocoa and knead well until the cocoa is homogeneous. In the other part, I add the remaining 20 g of flour (from the total of 270 g), then knead again.

3. Chill the dough
Each piece of dough, after being homogenized, is wrapped in plastic wrap and placed in the fridge for 1 hour. The dough becomes easier to work with and rolls out better after cooling.

4. Roll out and assemble the sheets
After an hour, I take out the doughs and roll them out one by one with a rolling pin, each into a rectangular sheet. The white sheet should be about the same size as the cocoa one. I brush the plain sheet with lightly beaten egg white (it doesn’t need to be foamy, just loosened), then place the cocoa sheet on top. I brush again with a little egg white and roll it tightly lengthwise, like a log.

5. Second chilling
The formed log is wrapped in plastic wrap and placed back in the fridge for another hour. This way, the log will be easier to cut and the cookies will keep their shape while baking.

6. Slicing and baking
I take out the log and cut slices about 1 cm thick. I place them on a baking tray lined with parchment paper, leaving space between them. I bake at 180°C for 20 minutes. I don’t leave them longer, so they don’t become too hard.

7. Marbled cookies from scraps
The scraps from the edges of the sheets or from correcting the shape of the log can be easily kneaded together without completely homogenizing them. This way, I get some interesting marbled cookies, which I bake the same way.

Why I make the recipe often

It’s quick to prepare, doesn’t require much attention, and I always have the ingredients at home. The cookies keep well for a few days and are good for serving right away or stored in a box. It’s the kind of recipe that doesn’t require much effort or planning.

Tips and variations

Tips

- The butter should be soft so that it incorporates easily with the flour.
- If the dough is too sticky, leave it for another 10-15 minutes in the fridge.
- When rolling, try to make the log as compact as possible to avoid gaps between layers.
- Don’t cut the slices too thin, so they don’t dry out too much while baking.

Substitutions

- Butter can be replaced with margarine, but the texture will be slightly different, less crumbly.
- Powdered sugar isn’t ideal to substitute, but if you only have granulated sugar, you can grind it finely.
- The egg white is used only as a "glue" between the sheets. If you want an egg-free version, you can use a very small amount of water or milk, but the layers won’t hold as well.

Variations

- For completely simple cookies, they can be made only from the white dough (without cocoa).
- You can add a few drops of vanilla essence or a little grated orange zest to the dough if you want a fragrant note.
- The cocoa sheet can be replaced with one made with coffee powder if you prefer a different flavor.

Serving ideas

- They are good with coffee, tea, or as a snack to pack.
- They can be used on various dessert platters for the contrasting visual effect.
- The scraps of baked cookies can be crushed and used as a base for no-bake desserts.

Frequently Asked Questions

My dough is sticking, what should I do?
If the dough is too soft or sticky, put it in the fridge for another 10-15 minutes before rolling it out. If it still doesn’t roll out well, sprinkle a little flour on the work surface.

Can I freeze the dough or the log before baking?
Yes, you can freeze the log of dough. Take it out, let it partially thaw, then cut it into slices and bake as usual.

I don’t have cocoa, can I use something else?
You can try using carob (carob powder) for appearance, but the taste will be different. The cookies will have a brown color, but the flavor will not be chocolate-like.

Can I use brown sugar?
I don’t recommend it for this recipe because brown sugar adds moisture and doesn’t melt as well in the crumbly dough.

What do I do if the cookies become too hard while baking?
Most likely they were in the oven too long. Reduce the time to 18-20 minutes and check in time. Upon cooling, the cookies will harden a little more.

Nutritional values (estimated)

One serving (1 cookie, from 22 obtained) has approximately:
Calories: 90-100 kcal
Protein: 1.2 g
Carbohydrates: 10-12 g
Fats: 5-6 g

The value varies depending on the thickness of the slices and the final size of the cookies. They are quite filling for a snack.

Storage and reheating

They store well in a metal box or a jar with a lid at room temperature for up to 7-8 days. I don’t recommend reheating; they are better at room temperature. If they harden, they can be eaten with something warm or can be dipped a little in milk or coffee.

We mix 250 g of flour with 200 g of butter, then add powdered sugar and knead well until we obtain a smooth and homogeneous dough. We divide the dough into two parts, adding 20 g of cocoa to one part and the remaining flour (20 g) to the other. We knead each dough well, then wrap them and refrigerate for an hour. We roll out the white dough and the cocoa dough into 2 rectangular sheets. We brush the white sheet with egg white, place the black sheet on top, brush again with egg white, then roll it up and refrigerate again for an hour. We take the roll out of the fridge, cut it into slices 1 cm thick, and place everything in a baking tray lined with parchment paper. We bake the cookies at 180°C for 20 minutes. With the remaining dough scraps, I made some marbled cookies.

 Ingredients: 270 g white flour, 200 g butter, 100 g powdered sugar, 20 g cocoa, 1 egg white

 Tags:  simple biscuits