Eggless Black and White Cookies/ Linecke Testo Dvoubarevne – Czech

And today for the alphabet C we travel to Czech Republic in central Europe. Czech is a landlocked country sharing its boundaries with Germany to the west and north west, Austria to the south, Slovakia to the east and Poland to the north east. Prague is the capital city. Czech cuisine has both influenced and been influenced by the surrounding countries. Most of the cakes and pastries famous in the central Europe originated from Czech lands.

And as per my theme I selected a cookie from Czech Republic. The name of the cookies is so long and I know that it is so difficult to pronounce it. Linecke testo dvoubarevne ( lih-NETS-key-TAYS-toh-dvaw-oo-bah-nay) I tried to pronounce it so many times but sorry, I couldn’t so I will stick with black and white cookies. These cookies are made in so many designs such as zavitky (pinwheel), sachovnice (checker board), kolecka s obrouckou (wheel), rezy ze cytr pruhu (square) and salam (salami). As I have done checker board before, I wanted to try the wheel shape for today’s post. Like yesterday’s dough, this was also sticky to work with and the secret of handling is chilling. As I couldn’t make it until noon, I froze the dough to make chilling faster. It took 15 minutes in the freezer to firm up but if you are chilling then it would take an hour. These cookies turned out so crispy and so yumm. These are not overly sweet and are often served as part of  vanocni cukrovi (vah-NAWTCH-nee koo-KRAW-vee) or Christmas sweets.

Recipe Source: About Food 

Makes 2 dozen cookies

Ingredients:

Butter-1/2 cup

Sugar-1/3 cup, powdered

Milk-1/8 cup

Vanilla Essence-3/4 tsp

Flour/ Maida-1 1/4 cups

Cocoa Powder-1 tbs

Baking Powder – 1/2 tsp

Procedure:

1. Cream together butter, powdered sugar and vanilla until pale and creamy.
2. Add milk and beat until incorporated.
3. In a bowl mix flour and baking powder.
4. Add it to the butter and beat until combined.
5. Divide the sticky dough into two portions.
6. Place one portion in a cling wrap and refrigerate.
7. Add cocoa powder to the remaining dough and mix well.
8. Transfer to a cling wrap and refrigerate until slightly firm.
9. Once the chocolate dough is firm enough to be rolled, remove it from fridge and roll it into a thick log of 1 1/2″ diameter.
10. I made two rolls to make the rolling uniform and easier.
11. Cover in a parchment paper and refrigerate.
12. Now remove the vanilla dough, place between two parchment papers and roll into a slightly thick rectangle.
13. Place the chocolate rolls on the vanilla dough and cover it with the vanilla dough. Work one log at a time. 
14. Trim the unwanted vanilla dough and then wrap the two ends of the vanilla dough around the chocolate log.
15. Press to seal the edges.
16. Cover it with parchment paper and refrigerate until very firm. You can also freeze the rolls until hard.
17. Preheat oven to 175°C.
18. Slice the log into 1/4″ slices with a sharp knife.
19. Arrange on a lined baking tray and bake for 10-15 minutes or until nicely browned. If they look pale then they will turn soft.
20. Cool on wire rack and store in an airtight jar.

 And here is my checker board cookies (click on the picture for recipe with step wise instructions)

Eggless Black and White Cookies

Print Recipe Pin Recipe

Ingredients

  

Ingredients

• Butter-1/2 cup
• Sugar-1/3 cup powdered
• Milk-1/8 cup
• Vanilla Essence-3/4 tsp
• Flour/ Maida-1 1/4 cups
• Cocoa Powder-1 tbs

Instructions

 

Procedure

• Cream together butter, powdered sugar and vanilla until pale and creamy.
• Add milk and beat until incorporated.
• In a bowl mix flour and baking powder.
• Add it to the butter and beat until combined.
• Divide the sticky dough into two portions.
• Place one portion in a cling wrap and refrigerate.
• Add cocoa powder to the remaining dough and mix well.
• Transfer to a cling wrap and refrigerate until slightly firm.
• Once the chocolate dough is firm enough to be rolled, remove it from fridge and roll it into a thick log of 1 1/2" diameter.
• I made two rolls to make the rolling uniform and easier.
• Cover in a parchment paper and refrigerate.
• Now remove the vanilla dough, place between two parchment papers and roll into a slightly thick rectangle.
• Place the chocolate rolls on the vanilla dough and cover it with the vanilla dough. Work one log at a time.
• Trim the unwanted vanilla dough and then wrap the two ends of the vanilla dough around the chocolate log.
• Press to seal the edges.
• Cover it with parchment paper and refrigerate until very firm. You can also freeze the rolls until hard.
• Preheat oven to 175°C.
• Slice the log into 1/4" slices with a sharp knife.
• Arrange on a lined baking tray and bake for 10-15 minutes or until nicely browned. If they look pale then they will turn soft.
• Cool on wire rack and store in an airtight jar.

 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44

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