Vanilla chocolate rolled biscuit

vanilla-chocolate-rolled-biscuitNew year implies to keep up the good habits. It is not because we are in 2016 that I won’t continue what I started, and for that I tried a new cookie recipe. I you rode some of my other articles you might know that I really like such kind of dried biscuits. When I say dry, of course I mean the kind of biscuits without any cream or filling, biscuits you can put into your bag and bring everywhere you want. And of course share them, or not!

I chose an impressive recipe but really easy to realize, the one of the rolled cookies. When I brought some to my friend , I directly got the question I always really like „but how did you do it ?“. Even if I am not really pretentious, I love these reactions when they are spontaneous. It is often the signal that I made a great job. To answer the question, you get this spiral preparing both flavours separately. The you spread the dough and stack them one on each other.  You just have to roll over itself and cut slices, hop in the oven. As I said it is so simple!

The recipe comes from la Popotte de manue the I already presented in my previous article. These biscuits taste really good, even if the vanilla taste is a bit dominant. What is really interesting are these layer, which give an extra crunch to these cookies.

For the vanilla dough vanilla-chocolate-rolled-biscuit

  • 300 g Flour
  • 150 g brown sugar
  • 100 g softened Butter
  • 1 egg
  • 2 tbs of milk
  • 2 tbs of vanilla extract

For the chocolate dough

  • 270 g flour
  • 30 g unsweetened cocoa powder
  • 150 g brown sugar
  • 100 g softened butter
  • 1 egg
  • 4 tbs of milk
  • Prepare each dough mixing separately the corresponding ingredients, and chill in the fridge for about one hour
  • Spread to 2 mm thin and stack them one of each other. Cut this new dough in 2 and stack the 2 pieces over each other alternating each flavour. You should get 4 layers of dough chocolate, then vanilla, then chocolate and vanilla again.
  • Spread again to 2 mm thickness, and roll the dough over itself, to get a cylinder.
  • Chill for about 30 mins, it will solidify the dough and help to cut nice biscuits
  • Cut slices of biscuits and drop over a baking tray covered with parchment paper.
  • Bake for 15 to 20 mins
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