The leopard cookies with pure fine flavour cocoa powder are an absolute eye-catcher on every coffee table.
Recipe for about 50 cookies
Utensils: baking tray and baking paper
300 g soft butter
150 g powdered sugar
1 sachet vanilla sugar
400 g flour
2 tablespoons fine flavour cocoa powder
1 egg white
Additionally some flour to work with
- Beat the butter with the powdered sugar and vanilla sugar until fluffy. Then quickly knead with the flour to a smooth dough.
- Divide the dough into 2 portions and knead the 1 half with the fine cocoa.
- Wrap the 2 doughs in cling film and refrigerate for about 1 hour.
- Divide the light and dark dough into 2 portions. Roll out 1 light and 1 dark dough portion on a floured work surface to form an approx. 1 cm thick rectangle and cut into 6 strips (approx. 1 cm wide) each.
- Whisk the egg white in between.
- First lay one light, one dark and again one light strip next to each other. Press lightly together and brush the surface with egg white. Place a layer of 1 dark, 1 light and again 1 dark strip, press lightly and spread. Repeat the whole procedure 2 more times, i.e. with 2 more layers.
- Then cut the resulting block once crosswise.
- Roll out the second portions of the light and dark dough to a thickness of approx. 2 mm each, coat the surface with egg white and wrap 1 light dough sheet around the light dough sheet and 1 dark dough sheet around the light dough sheet, press down firmly. Roll up carefully from the long side. Wrap in cling film and chill for 1 hour.
- Preheat the oven and cut the roll, which is well cooled for black and white pastry, into approx. 0.5 cm wide slices. Place these on 2 baking trays lined with baking paper, leaving some space between the cookies.
- Bake in the oven at 175° (center, fan oven 160°) for about 12 minutes. Remove from the baking tray with the paper and allow to cool.
Fine flavour cocoa powder