Lorenza Ávila

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Lorenza Ávila

Spiral Cookies

Name: Spiral Cookies
Prep time: 200 min
Cook time: 200 min
Yield: 20
Cuisine: Internacional
Ingredients: 3 cups flour; 1/2 teaspoons salt; 1/4 teaspoons baking soda; 1 1/4 cups unsalted butter, a little soft; 1 1/4 cups sugar; 1 egg; 1 1/2 teaspoons vanilla extract; 1 teaspoon espresso coffee; 2 tablespoons Water, boiling; 3 tablespoons cocoa powder; 3 ounces bittersweet chocolate, melted and still hot

3h 20 mins

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Lorenza Ávila

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These vanilla and chocolate cookies are rolled up creating a spiral shape. They come out very nice, perfect to give as a gift.

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Ingredients

20 portions

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Preparation

Mix the flour, salt, and baking soda.

In a bowl of blender add the butter at low speed until smooth. Add the sugar and mix another 2 minutes.

Add the egg and the vanilla extract and stir. Reduce the speed to low and add the flour in two parts.

Separate 2 cups of reserved dough separately.

Dissolve the espresso in the hot water and let cool a little. Mix with the cocoa and add half of the cookie dough still in the blender . Add melted and hot chocolate until well blended.

Separate 3 portions of the dough from each flavor.

Flatten and form a square of 18x18 cm (to make it easier to flatten it on waxed paper). Cover in egapack and refrigerate for 30 minutes.

After 30 minutes, remove from the refrigerator and place a layer of chocolate on a vanilla (or vice versa).

With a roller flatten a little so that the layers are incorporated.

Roll up the masses (tacking) without leaving air in the middle. You can use the waxed paper to roll up evenly.

Put the rolls in the refrigerator for 3 hours before slicing.

Heat the oven to 180 degrees and slice the rolls into individual cookies.

Bake for 12-14 minutes on a greased tray.