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Baking

Vegan black and white cookies

20 pieces
Intermediate
35
The vegan alternative for Christmas cookies
Ingredients
Preparation
Utensils
Utensils
Mixing Bowl
Cling Film
Greaseproof Paper
Rolling Pin
Sharp Knife
Cutting Board
Baking Tray
Wire Rack
For the lighter dough
50 g
Margarine
75 g
Icing Sugar
1 tsp
Dr. Oetker Madagascan Vanilla Extract
140 g
Plain Flour
30 ml
Water , cold
For the darker dough
140 g
Plain Flour
10 g
Dr. Oetker Fine Dark Cocoa Powder
50 g
Margarine
75 g
Icing Sugar
30 ml
Water , cold
Dr. Oetker Madagascan Vanilla Extract
Prep:
35 min
Bake:
25 min
1
For the lighter dough

Add all the ingredients to a bowl and knead by hand into a smooth dough. Wrap in cling film and refrigerate for approximately 10 minutes.

2
For the darker dough

Mix the flour with the cocoa and add the remaining ingredients. Again, knead by hand, wrap in cling film and refrigerate for approximately 10 minutes.

3

Roll out the lighter dough into a rectangle 0,5 cm thick between two sheets of greaseproof paper. Roll out the darker dough into the same dimensions again using two sheets of greaseproof paper, place it on top of the lighter dough and press together. Roll up the dough starting from the long side, wrap in cling film and refrigerate for another 20 minutes.

4

Preheat the oven. Cut the dough roll into discs  (about 1 cm thick), place them on a baking tray covered in greaseproof paper and bake on the middle rack for approximately 25 minutes. Pull the cookies out of the oven and allow to cool down on a wire rack.

Baking Time: about 25 Minutes

Top And Bottom Heat Oven Temperature: 180 °C

Fan Assisted Oven Temperature: 155 °C

Recipe Tips
For a chessboard pattern, roll out both doughs to a thickness of 1 cm and cut into strips 1 cm thick. Alternating colours, place the strips next to and then above each other. Then cut into square slices and bake.
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Utensils
Utensils
Mixing Bowl
Cling Film
Greaseproof Paper
Rolling Pin
Sharp Knife
Cutting Board
Baking Tray
Wire Rack

Ingredients

For the lighter dough
50 gMargarine
75 gIcing Sugar
1 tspDr. Oetker Madagascan Vanilla Extract
140 gPlain Flour
30 mlWater , cold
For the darker dough
140 gPlain Flour
10 gDr. Oetker Fine Dark Cocoa Powder
50 gMargarine
75 gIcing Sugar
30 mlWater , cold
Picture - Dr. Oetker Madagascan Vanilla Extract
1

For the lighter dough

Add all the ingredients to a bowl and knead by hand into a smooth dough. Wrap in cling film and refrigerate for approximately 10 minutes.

2

For the darker dough

Mix the flour with the cocoa and add the remaining ingredients. Again, knead by hand, wrap in cling film and refrigerate for approximately 10 minutes.

3

Roll out the lighter dough into a rectangle 0,5 cm thick between two sheets of greaseproof paper. Roll out the darker dough into the same dimensions again using two sheets of greaseproof paper, place it on top of the lighter dough and press together. Roll up the dough starting from the long side, wrap in cling film and refrigerate for another 20 minutes.

4

Preheat the oven. Cut the dough roll into discs  (about 1 cm thick), place them on a baking tray covered in greaseproof paper and bake on the middle rack for approximately 25 minutes. Pull the cookies out of the oven and allow to cool down on a wire rack.

Baking Time: about 25 Minutes

Top And Bottom Heat Oven Temperature: 180 °C

Fan Assisted Oven Temperature: 155 °C

  • For a chessboard pattern, roll out both doughs to a thickness of 1 cm and cut into strips 1 cm thick. Alternating colours, place the strips next to and then above each other. Then cut into square slices and bake.