I hope everyone had an excellent weekend! My was extraordinarily busy and un-weekend like. I need a weekend from my weekend, in fact.
These little morsels are modelled, taste-wise on the Pilsbury Slice and Bake festive cookies. You know the ones I mean. At Christmas they have the Christmas trees, at Halloween they have the bats, Easter the eggs, etc etc. (Except that the bats were the best tasting right?) Since there’s no way I’d ever find those guys over here I made my own!
Chocolate and Custard Spiral Cookies
1 cup of butter (230 g)
3/4 cups sugar (170 g)
1/2 cup confectionars’ sugar (royal icing sugar) (63 g)
2 egg yolks
2 teaspoons vanilla
2 cups of flour
2 tablespoons custard powder
2 tablespoons cocoa powder
Preheat your oven to 325 F (160 C). Cream both of your sugars and your butter together. Add your eggs yolks on at a time and the vanilla. Mix that all together and then split it into two separate bowls.
In bowl A add 1 cup of flour and the custard powder. In bowl B add the remaining cup of flour and the cocoa powder. Mix them both. If you find that your flour is too dry add in some vegetable oil 1 teaspoon at a time until you can form your dough. Take the custard dough from bowl A and cover it in a piece of plastic wrap. Roll it out flat (less that 1/4” thick)
Take the cocoa dough from bowl B and sandwich it between two pieces of plastic wrap and roll it out with a rolling pin (or wine bottle, like moi) till its slightly less than 1/4” thick. Then place the custard dough atop the cocoa dough and roll them up at the same time like you are rolling up a poster. Place a piece of plastic wrap on the counter and cover it in sprinkles. Roll your cookie log along until it’s covered in sprinkles, then wrap it in the plastic and refrigerate it until it is firm. At least 15 minutes.