Black and white cookies

Black and white cookies

By
From
Treats
Makes
24
Photographer
Danielle Wood

These iced treats are inspired by another one of my favourite places to visit – New York. They appear in delis and bakeries, where they are often more cake-like than my cookie-based version. Let the glaze set on these for several hours before you wrap them up as presents, and wait to see which side the recipient bites into first.

Cookies

Ingredients

Quantity Ingredient
125g unsalted butter
125g caster sugar
1 large egg
1/2 teaspoon vanilla extract
1 lemon, zested
250g plain flour, plus extra for dusting
1/2 teaspoon baking powder
pinch salt

Glaze

Quantity Ingredient
1/2 teaspoon vanilla extract
400g icing sugar
3-4 tablespoons water
50g cocoa powder

Method

  1. Preheat the oven to 180°C, and line 2 baking trays with baking paper.
  2. Using a food processor with the beater attachment, mix the butter and sugar in a bowl until the mixture is pale and fluffy. Add the egg and mix well to combine, then add the vanilla and lemon zest.
  3. Stir together the flour, baking powder and salt in a clean bowl. Gradually, add this flour mixture to the butter mixture in the food processor, mixing until it is just combined.
  4. Turn the dough out onto a floured surface and knead briefly until the dough is smooth. Wrap half of the dough in clingfilm and set aside. Roll the other half of the dough out to a thickness of 4–5 mm.
  5. Cut out circles using a 7 cm plain cutter and transfer the circles to one of the baking trays. Repeat with the remaining dough and then chill the cookies in the freezer for 10 minutes – this helps them to keep their shape. Bake in the oven for 10–12 minutes, until firm but still pale.
  6. Allow the cookies to cool on a wire rack.
  7. To make the glaze, whisk together the vanilla extract, half of the icing sugar and half of the water, until it’s a smooth paste. In a clean bowl, whisk the remaining icing sugar and water, plus the cocoa powder, until smooth.
  8. Using a palate knife, glaze one half of the top of each cookie with the vanilla glaze, and the other half with the cocoa glaze.
  9. Allow to fully set on a wire rack. Store in a tin or an airtight container for up to 2 weeks.
Tags:
Treats
April
Carter
gift
handmade
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