Recipe: Black and white cookies
How to Make:
- Place the flour, baking powder and salt in a bowl. Whisk to combine. Whisk together the buttermilk and vanilla extract in a jug.
- Preheat oven to 180C/160C fan forced. Line 2 baking trays with baking paper. Use electric beaters to beat the butter and sugar in a bowl for 10 minutes or until very pale and creamy. Add the egg and beat to combine. Gradually beat in the flour mixture and buttermilk mixture, in alternating batches, until the mixture just comes together.
- Place 1/4 cupfuls of the mixture onto the prepared trays. Use a palette knife to spread slightly and shape into cookies. Bake for 17 minutes or until lightly golden and cooked through. Set aside for 5 minutes to cool slightly before transferring to a wire rack to cool completely.
- For the icing, combine the icing sugar mixture, butter, water and vanilla in a heatproof bowl set over a saucepan of simmering water. Stir until smooth. Use a palette knife to spread half the icing over one half of each of the biscuits. Set aside to set. Add the chocolate to the remaining icing. Place the bowl over a saucepan of simmering water and stir until the chocolate melts and mixture is smooth. Use a palette knife to spread the chocolate icing over the remaining half of each of the biscuits. Set aside to set.
Time for preparing:
20 min.
Servings:
8
Ingredients:
- 225g (1 1/2 cups) plain flour
- 1/2 teaspoon baking powder
- Large pinch of salt
- 185ml (3/4 cup) buttermilk
- 1 teaspoon vanilla extract
- 125g unsalted butter, at room temperature, chopped
- 110g (1/2 cup) white sugar
- 1 egg Black and white icing
- 300g (2 cups) icing sugar mixture
- 2 teaspoon unsalted butter, at room temperature
- 1 1/2 tablespoon warm water
- 1 teaspoon vanilla extract
- 25g dark chocolate, chopped
