MARBLE | SWIRL COOKIES
Marble | Swirl Cookies are soft buttery, chocolatey and easy to make. Perfect cookies to bake for festivals, parties, or as every day tea time treat.
Ingredients
- 2¼ cups all purpose flour
- 2 tbsp cornflour/cornstarch
- ¼ tsp baking soda
- 1 cup powdered sugar 125g
- ⅛ tsp salt
- 1 tbsp cocoa powder unsweetened
- 200 g butter
- ¼ cup plain yogurt
- 1 tsp vanilla extract
- 30 g dark chocolate melted
Instructions
- Melt the chocolate in a heatproof bowl in the microwave oven for about 30 to 40 seconds. Allow it to cool down.
- Sift or sieve all purpose flour, cornstarch, salt and baking soda together in a mixing bowl.
- Cream butter and sugar in another mixing bowl till it is creamy and pale in colour.
- Add vanilla extract and yogurt. Whisk to mix.
- Add the flour mixture. Fold in the flour with the butter sugar mixture, using a spatula or spoon.
- Cover the dough with a lid or cling film and allow it to chill for 10-15 minutes in the fridge.
- Divide the dough into two equal parts. Can use weighing scales for this.
- Keep the one part on the side. That is the white or vanilla one.
- To the second part of the dough add the melted chocolate and cocoa powder.
- Mix well using a spatula. Allow the dough to rest for 5 minutes.
- After that if you still find that the dough is too soft to roll into balls then add 1 -2 tbsp of flour of cocoa powder. Add one first.
- Working with the white dough first, make about 90 small balls. I used a ½ tsp measuring spoon as it was easy to scoop out the dough.
- Do the same for the chocolate dough, make 90 small balls.
- Before you begin preparing the swirl cookies, preheat the oven at 180°C.
- Prepare the baking trays by lining them with a silicone mat or with parchment paper.
- On your worktop place one white, one brown, one white, one brown, one white and one brown ball in the ring form.
- Slowly push the balls with your fingers into the middle, closing the gap.
- Take the dough into your palm. Roll gently and it will create the swirls.
- Press it down very gently between your palms.
- Place the shaped dough on the prepared tray.
- Repeat the above with the remaining balls. Watch the video for the method.
- Bake the cookies for 12-15 minutes.
- At first they will appear soft, but on cooling will become a bit hard. Remember these cookies are soft cookies.
- Allow the cookies to rest on the hot tray for 5 minutes. Then remove them and place them on a wire rack to cool completely.
- Store them in an airtight container.
Notes
- If your kitchen is hot, then leave the small dough balls in the fridge for 5 minutes.
- Don't remove baked cookies immediately from the tray. The hot tray allows the cookies to bake a bit more.
- For more crispier cookies, return them in the oven at 150ºC for 3-5 minutes.
- If the white dough is too soft, add 1 tbsp more of flour.