Chocolate Vanilla Swirls

This is another great recipe from Flo Braker.  There was a wonderful bakery near my school growing up with perfect bread and simple Austrian treats.  I loved their simple buttery swirled cookies and when they closed thought I’d never taste them again.  Well here they are!

Chocolate Vanilla Swirls

vanilla dough

2¾ cups cake flour
1 cup plus 2 Tbsp icing sugar
¼ tsp salt
1 cup butter
1 tsp vanilla

chocolate dough

2¼ cups cake flour
1 cup plus 2 Tbsp icing sugar
½ cup plus 1 Tbsp cocoa powder
¼ tsp salt
1 cup butter
1 tsp vanilla

To make the vanilla dough, place the flour, sugar, and salt in the bowl of a mixer.  Mix to blend.  Add the butter and mix until the dough starts to get lumpy (you may need to drape a towel over the mixer to keep the flour from flying out).  Add the vanilla and mix on low speed until the dough comes together.  Place in a bowl and refrigerate, covered for about 15 minutes.

For the chocolate dough, proceed as for the vanilla dough.

Once the doughs have chilled remove from the fridge and divide each into 3 pieces.  Flatten each piece into a rectangle about 5″ by 7″.  Top each vanilla piece with a chocolate piece.  Tear each stack in half and place on the other half so you have 3 piles that are each 4 layers high.  Pat the piles out to about 4″ by 9″.  Cut each into 2 pieces 2″ by 9″ then stack for pieces 8 layers high.  Take one stack and twist to swirl the dough.  Repeat with the others.  Roll each piece into a log about 1¼” across.  Wrap and refrigerate at least an hour.

Preheat the oven to 325°.  Cut the logs into slices ¼” thick and place 1″ apart on parchment lined sheets.  Bake for 10 to 12 minutes until no longer shiny on top and just lightly coloured on the bottom.

Store at room temp for up to 10 days.


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Filed under 24 days of cookies and candy, baking

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