Layered Chocolate Vanilla Semprit Cookies Recipe 🤤😍
📋 Ingredients
Cookie Dough:
• 250 g margarine
• 100 g butter
• 150 g powdered sugar
• 2 egg yolks
• 400 g low-protein flour (cake flour)
• 50 g cornstarch
• 30 g milk powder
• 1/2 tsp vanilla powder
• 20 g cocoa powder
• 1–2 tbsp liquid milk (optional, if needed)
Topping:
• Chocolate chips or small chocolate balls (as needed)
🥣 Instructions
1. Base Dough Preparation
1. Combine margarine, butter, and powdered sugar in a mixing bowl.
2. Mix on low speed for 1–2 minutes until soft and well blended.
3. Add egg yolks and vanilla powder; mix until combined.
4. Sift in the low-protein flour, cornstarch, and milk powder.
5. Stir gently with a spatula until it forms a soft, pipeable dough.
2. Two-Tone Dough Separation
1. Divide the dough into two equal portions.
2. Leave the first portion plain for the vanilla layer.
3. Add cocoa powder to the second portion and mix thoroughly.
4. Optional: If the chocolate dough feels too stiff, add a splash of liquid milk (1–2 tbsp) so it pipes easily.
3. Shaping the Cookies
1. Line a baking sheet with parchment paper.
2. Transfer the chocolate dough into a piping bag fitted with a large star nozzle.
3. Pipe a chocolate flower shape onto the tray to create the bottom layer.
4. Transfer the vanilla dough into a piping bag fitted with a smaller star nozzle.
5. Pipe the vanilla dough directly on top of the chocolate flower base.
6. Place a chocolate chip in the center as a garnish.
4. Baking
1. Preheat your oven to 140–150°C (285–300°F).
2. Bake for 25–35 minutes using top and bottom heat (adjust based on your oven).
3. Bake until the bottom is lightly golden and the cookies feel set/firm.
4. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack.
5. Serving & Storage
1. Once completely cooled, store the cookies in an airtight container.
2. Your two-tone Layered Semprit Cookies are ready to serve as a treat or holiday tin favorite!
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