Cookies that look nice are stored for a very long time and at the same time do not lose their taste at all.
It is necessary
- For light dough:
- - 1, 5 glasses of flour;
- - 70 g of butter;
- - 70 g of sugar;
- - 1 PC. yolk;
- - 0.25 teaspoons of baking soda;
- - a pinch of salt;
- - 2 tbsp. spoons of honey;
- - 1 teaspoon of ground cinnamon;
- - a pinch of salt;
- For chocolate dough:
- - 1, 5 glasses of flour;
- - 70 g brown sugar;
- - 4 tbsp. spoons of cocoa powder;
- - 1 egg;
- - 70 g of butter;
- - a pinch of cinnamon;
- - 1 tsp vanillin;
- - a pinch of salt;
- - 0.5 teaspoons of baking soda;
Instructions
Step 1
Make a light dough.
Sift flour, stir with baking soda, salt and cinnamon, add butter to the mixture and stir until finely crumbled.
Then add honey, sugar and yolk.
Knead the dough well, wrap it in foil and put it in the refrigerator for 30 minutes.
Make a chocolate dough: Combine millet flour with baking soda, cocoa, salt and cinnamon. Add butter, mix well.
Add sugar and vanilla sugar, then beaten egg and knead well. Place the wrapped dough in foil in the refrigerator for 30 minutes.
Step 2
Roll half of the chocolate dough into a rectangle - 4 * 28 cm, 1 cm thick.
Do the same with half a light dough.
Cut 2 dough rectangles into 7 thin strips and fold them, alternating in color, into a layer.
Roll a sausage 2 cm in diameter and 28 cm long from the remaining light dough.
Place on top of a striped layer, wrap the edges so that the inside is a sausage made of light dough.
Step 3
Roll out the remaining chocolate dough into a 12.5 * 28 cm rectangle. Wrap a striped piece of dough in it, pinching the edges, and put in the refrigerator for 30 minutes.
Cut the dough into thin slices and place on a greased baking sheet.
Cookies should be baked in the oven at 180 ° C for 12-15 minutes.
