Black white
mirror
like buttons.
Flat spheres
reflect
dual flavor.
Cookie cushion
broken
revealing fluff.
...
Black & White Cookies
time 20 minutes prep, 20 minutes baking, 20 minutes glazing
yields eight 12cm cookies
mirror
like buttons.
Flat spheres
reflect
dual flavor.
Cookie cushion
broken
revealing fluff.
...
Black & White Cookies
time 20 minutes prep, 20 minutes baking, 20 minutes glazing
yields eight 12cm cookies
batter
175g granulated sugar
100g unsalted butter, at room temperature
2 large eggs
150ml milk
½ tsp. vanilla extract
¼ tsp. lemon zest
300g all-purpose flour
½ tsp. baking powder
½ tsp. himalayan salt
black&white icing
black&white icing
200g confectioners' sugar
around 50-70ml boiling water
cocoa powder and extra water for 'black' icing
cocoa powder and extra water for 'black' icing
Preheat oven to 175 degrees Celsius.
Line a large sheet tray with parchment paper.
Line a large sheet tray with parchment paper.
In large mixing bowl, combine sugar and butter.
Mix by machine or hand until fluffy.
Add eggs, milk and vanilla and lemon, and mix until smooth.
Mix by machine or hand until fluffy.
Add eggs, milk and vanilla and lemon, and mix until smooth.
In medium bowl, combine flour, baking powder and salt.
Stir until mixed.
Add dry mixture to the wet in batches, stirring well after each addition.
With the help of a pastry bag, pipe 8cm rounds onto the baking sheet, leaving enough space in between for the batter to spread.
Transfer to the oven and bake until edges begin to brown, 15 to 18 minutes.
Cool completely.
Stir until mixed.
Add dry mixture to the wet in batches, stirring well after each addition.
With the help of a pastry bag, pipe 8cm rounds onto the baking sheet, leaving enough space in between for the batter to spread.
Transfer to the oven and bake until edges begin to brown, 15 to 18 minutes.
Cool completely.
Place confectioners' sugar in large mixing bowl.
Gradually stir in enough boiling water to the sugar to make a thick, spreadable mixture.
Gradually stir in enough boiling water to the sugar to make a thick, spreadable mixture.
Put half the frosting in another bowl.
Stir in some extra water and cocoa powder to give it a very dark, chocolate-y color.
With a brush, spoon or palette knife, coat half of the top of each cookie with chocolate frosting, and the other half with white frosting.
Let dry, and store in an airtight container.
Stir in some extra water and cocoa powder to give it a very dark, chocolate-y color.
With a brush, spoon or palette knife, coat half of the top of each cookie with chocolate frosting, and the other half with white frosting.
Let dry, and store in an airtight container.
