Speculoos Swirl Cookies | BRIGITTE.de

preparation

1. For the dough
   

2. Beat the butter, powdered sugar, vanilla paste and salt with the dough hook of the hand mixer until creamy. Stir in the egg and egg yolk one after the other. Add flour and knead quickly, first with the dough hook and then with your hands, to form a smooth dough.

3. Set aside about 600 g of the dough. Quickly knead the remaining 400 g with cocoa, speculoos spice and milk to form a dark dough. Form both the light and dark dough into 8 thin rolls (approx. 18 cm, Ø 1.5 cm) and cut into 1 cm thick slices.

5. Form each slice into a small ball and chill for another 20 minutes.

6. 
   

7. Place 3 white and 3 dark balls together in a ring and press them together evenly with your fingers.

8. 
   

9. Turn the structure between your palms until it forms a swirl. Place swirl cookies on baking sheets lined with baking paper. Bake in a preheated oven at 180 degrees (fan oven 160 degrees) on the middle rack for about 10-12 minutes. Let cool completely on a wire rack.

10.