For this year’s Christmas, I had a chalet with my closest friends. Due to the lack of time to bake and prepare fancy desserts, I baked these spiral cookies in which I prepared the dough a week ahead, just before I leave for Korea. It’s pretty simple – make two doughs, one flavoured with vanilla and the other with chocolate; roll them out then pile on top of one another and roll together; wrap them up and pop them into the freezer until ready for baking. These cookies are very attractive and they are at the same time, very yummy too. They were all – except a few that I salvaged for myself – gone in a couple of hours after I brought them to the chalet.
A Tale of Spiral Cookies and Strawberries
- Prepare the vanilla dough by beating the butter and sugar in a medium bowl until soft and creamy. Add the vanilla, egg, and flour into the creamed mixture and stir until it forms a soft dough. Repeat and prepare the chocolate dough in the same way. Knead each dough separately until smooth, cover in plastic wrap and chill for 30 minutes.
- Roll out both pieces of dough to 25 x 18-cm (10 x 7-inch) rectangles. Brush a little milk or egg white over the vanilla dough and lay the chocolate dough on top. Press down gently. Roll up the dough from the short side to make a spiral log. Wrap and chill for 30 minutes or freeze until required. If frozen, thaw overnight before continuing with the next step.
- Preheat the oven to 180 degrees Celsius. Line baking sheets with parchment paper. Cut the roll into 24 to 30 slices, arrange 4-cm (1 1/2-inch) apart. Bake for 10 to 12 minutes until pale golden. Remove from the oven and cool for 5 minutes. Transfer to a wire rack to cool completely.
- Adapted from 500 Chocolate Delights by Lauren Floodgate