Wuselig Recipes · Recipe 67
VegetarianPuschel’s Chocolate and Vanilla Swirls
Layer pale and cocoa butter dough, roll up and chill well. Slice the log and bake little swirls.
The little story
The Snail That Unrolled
A pale and a dark dough sheet lay on the kitchen table. Flauschi had layered them. Puschel began rolling them into a log.
Puschel„I am making a snail. Without a garden!“
He left the beginning a little loose. When he took away his paws, the end unrolled slightly. A pale and a dark strip peeked out again.
Flauschi„Your snail seems to want a walk.“
Puschel„It has not even got feet yet!“
Flauschi studied the open end carefully. Using the baking paper, she helped him roll the layers snugly together.
Flauschi„We will wrap it gently and chill it. Then the pattern stays in place.“
After chilling, an adult cut the log into slices. Each had a pale and dark spiral. Puschel counted the little snails on the tray.
Puschel„A whole snail family. All without a garden.“
An adult baked them. When the biscuits were completely cool, Puschel and Flauschi shared a swirl.
Flauschi„This one certainly will not run away.“
Puschel„No. It has a plate for a home now.“
Active preparation: about 40 minutes · 75 minutes chilling · Baking in total: about 24 minutes · About 25 minutes cooling after the last batch · Total: about 165 minutes. About 2 batches on a standard tray (about 30 × 40 cm), baked one at a time. Times and yield are estimates. Allow longer for a smaller tray, extra chilling or slow-setting icing.
Makes about 40–45 swirl biscuits
How to make it
In a few words: Layer pale and cocoa butter dough, roll up and chill well. Slice the log and bake little swirls.
Ingredients
- 250 g plain wheat flour, plus 1 tbsp for rolling
- 125 g cold butter, diced
- 90 g caster sugar
- 8 g vanilla sugar
- 1 medium egg
- A small pinch of salt
- 15 g unsweetened cocoa powder
- 1 tbsp milk for the dark dough, plus 2 tsp to join the dough sheets
Method
- Wash hands, weigh ingredients and line two trays with baking paper. Adults handle mixers, sharp tools, the oven and hot trays. Do not taste raw dough.
- Mix flour, caster sugar, vanilla sugar and salt. Briefly knead in butter and egg. Divide into two equal halves. Briefly knead cocoa and 1 tbsp milk into one half. Flatten each, cover separately and chill for 30 minutes.
- Roll each half between baking paper into a rectangle about 25 × 18 cm. Thinly brush the pale sheet with 2 tsp milk. Use the paper to lay the dark sheet on top; remove paper and press gently.
- Starting at the 25 cm edge, roll tightly to form a log about 25 cm long. Wrap in baking paper and chill for at least 45 minutes, until firm enough to slice. If still soft, chill another 15 minutes.
- An adult preheats to 180 °C conventional or 160 °C fan.
- An adult cuts the firm log into slices about 5–6 mm thick. Place 2 cm apart on cold trays.
- Bake trays one at a time on the middle shelf for 10–12 minutes each, until edges are lightly golden. Allow about 2 batches. Keep remaining dough and the next tray covered in the fridge. Let a used tray cool completely before placing more dough on it.
- An adult removes the tray with oven gloves. Leave biscuits on the tray for 5 minutes to firm up, then carefully move to a rack and cool completely for about another 20 minutes. Eat only once cool.
Keeping your biscuits
Once completely cool, keep in a dry, tightly closing tin. Best eaten within 2 weeks. Do not pack while warm.