Description
Delicious Neapolitan Swirl Cookies with a fun and unique color and flavor combination.
Ingredients
Scale
- 200g unsalted butter
- 125g icing sugar
- 1 large egg
- Pinch of salt
- 1 tbsp cornflour
- 350g plain flour
- 20g dark chocolate (melted)
- 1 tbsp cocoa powder
- 1 tsp vanilla essence
- 1 tsp raspberry essence
- Pink food colouring
Instructions
- Cream together the butter and icing sugar.
- Add the egg and mix thoroughly.
- Sift in the flour, cornflour and a pinch of salt.
- Mix thoroughly, and bring together into a dough.
- Weigh the dough, and divide evenly into 3 portions.
- Add the vanilla essence to one portion, and knead it in.
- To the second portion, add the raspberry essence and pink food colouring, kneading until it is an even pink colour.
- To the third portion, add the melted chocolate and cocoa powder, kneading until it comes together.
- Pinch off the dough into grape-sized portions (around 7g) and roll them into balls.
- Form the swirled biscuits by taking 2 balls of each colour, and alternating the colours, shape them into a flower shape.
- Pinch the colours together and form the dough into a stocky cylinder.
- Swirl the dough using a circular motion on the counter until swirled to preference.
- Repeat until no dough is left and place the cookies swirl side up onto a lined baking tray.
- Place the tray in the fridge for around 15 minutes and preheat the oven to 160 C (fan).
- Bake the cookies for around 12-15 minutes, until baked.
- Enjoy!
Notes
- The dough segments should be the same size for better swirling.
- This method may take practice to master.
- Refer to Instagram Stories for a video tutorial.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg