Vienna Marble Cookies
Marbled shortbread cookies made with both plain and cocoa doughs.
Ingredients
butter
330 g
caster sugar
270 g
vanilla powder
3.5 g
egg
95 g
cake flour (sifted)
335 g
wheat starch (sifted)
340 g
cocoa powder (sifted)
16 g
egg wash for decoration
to taste
Instructions
1
Step 1
First mix the butter, caster sugar, and vanilla powder together until smooth, then add the egg in several additions and mix until well combined.
2
Step 2
Form a well with the sifted cake flour and wheat starch. Add the mixture from Step 1 into the well and combine by pressing and folding to form a dough.
3
Step 3
Divide the dough into 3 portions and rest for 10 minutes. Add the sifted cocoa powder to one portion and mix until evenly colored; one portion will be used as the wrapping (skin); the third portion stays its original color.
4
Step 4
Combine the rested chocolate and plain portions together, fold and break the dough, then repeat this folding-and-breaking motion two more times.
5
Step 5
Fold the dough from Step 4 one more time into a T-shape, then roll it into a cylinder shape and set aside.
6
Step 6
Roll out the plain (wrapping) dough to about 0.15 cm thick, brush with egg wash, place the cylinder from Step 5 on top and roll it up. Transfer to the freezer until the log is firm but not rock-hard.
7
Step 7
Remove the frozen log from Step 6 and slice it into rounds about 0.8–1 cm thick.
8
Step 8
Arrange the slices on a baking tray and bake at 150 °C top heat / 170 °C bottom heat for about 12 minutes, until the surface is lightly golden.
