A simple and generous cookie.Although it is a simple windmill design, I like this design, which adds a thin layer of chocolate dough with a little bit of flour rolled in cheese dough, presenting a black pattern.It is a biscuit made from cream cheese with a faint cheese flavor, nutritious and palatable.It doesn't taste like a cookie, it's a bite, it's hard and crispy, it doesn't taste like a cookie.It's a nice snack to use as a toothbrush.

WHAT YOU NEED

Ingredients

100 grams of low-fat flour
40 grams of flour
50 grams of cheese
30 grams of butter
1/4 teaspoon of salt (1.25 ml)
25 grams of low-fat flour
5 grams of cocoa powder
5 grams of butter
10 grams of water
10 grams of flour

How TO MADE Black and white cheese cookies

Steps 1 to 4

1. The first thing to do is to make chocolate mascara.

2. After softening the butter, add water, sugar powder, sifted low starch flour and cocoa powder.

3. It's a very soft, smooth dough.

4. Standing still for 15 minutes.

Steps 5 to 8

5. Then make the cheese dough.

6. The softened butter, cream, cheese, sugar, and powdered salt are placed in a bowl and stirred with an egg beater until the butter and cream cheese are completely mixed and become smooth.

7. It can be stirred to a smooth, particle-free state.

8. Sifted low-fat flour.

Steps 9 to 12

9. Mix with a knife so that the flour and butter cheese are completely mixed into a dough (or mix directly by hand into a dough)

10. Sprinkle some dried flour on the board to prevent sticking.

11. Open the chocolate peel into very thin square slices.

12. A thin layer of clear water on the chocolate skin.

Steps 13 to 16

13. The cheese dough is also sliced into roughly the same size shapes and spread on the brushed chocolate skin with clean water.

14. When necessary, the two layers of skin after gluing can be used to make it thinner (the thinner the chocolate skin, the finer the final black pattern).

15. Cut off the irregular parts around the skin so that it becomes a regular square.

16. Tightly rolled from one end of the skin to the other.

17. The rolled dough is placed in the refrigerator freezer and frozen for about half an hour until it is hard enough.

18. Frozen dough, cut into 0.8 cm thick slices with a knife.

19. Place the sliced biscuit dough on a baking tray covered with grease paper and cut it upside down.

20.

Handy cooking tips

　　1 This biscuit is made by cooking the chocolate skin very thinly, and after rolling the dough, the cut-off chocolate skin presents very fine stripes When we make chocolate paste, we make sure that the chocolate paste is very soft, smooth, and moisturized.If the dough is too dry, it will crack easily when opened and rolled.Please adjust the amount of water in the dough according to the actual situation.2 Do not freeze the dough for too long, otherwise it will be too hard and easy to crack when cut.If the dough freezes for too long and becomes too hard, place it at room temperature for a while and cut it again.This type of biscuit dough has a relatively high moisture content, so it is baked at a lower temperature than ordinary biscuits, and for a correspondingly longer time, to ensure that the moisture in the dough can be baked dry.After the cookies are baked, they taste hard and crispy.If the baked biscuits are soft, it means that they are not baked enough, put them back in the oven and bake them again for a while.