Chocolate two-color cookies

Ingredients: Prepare original dough: 50g low-gluten flour, 25g butter, 20g icing sugar, 10g egg liquid. Chocolate dough: 50g low-gluten flour, 25g butter, 20g icing sugar, 10g egg liquid, 5g cocoa powder.

You still need to take out the butter and soften it at the beginning. You can also prepare the egg liquid in advance. One egg is enough. Beat it in a bowl to make the egg liquid.

To make the dough, add powdered sugar to softened butter and mix evenly with a whisk. Just stir, no need to whip. Since I didn’t have powdered sugar at home, I used a juicer to grind the white sugar into powdered sugar. Add the beaten egg liquid into the butter in 2 batches, and stir evenly with a whisk. When the butter and egg liquid are completely combined, you can add another egg liquid. After adding, continue to stir. When it is completely combined again, it is ok. Add low-gluten flour (when making chocolate dough, you can add cocoa powder at this time, if you need to add other powder, add it at this time), and knead it directly with your hands to form a dough

Divide into one chocolate dough and plain dough

Divide the large dough into small rounds.

Knead with your hands into thin strips on the cutting board.

Twist the two long strips into a twist

The endings are connected to form small circles

You're done, it looks good, now you just need to repeat it, like this

You can also do this, whatever you like, just make sure the thickness is roughly the same so they can be put into the oven together.

Place the baking time in the middle of the oven, heat up and down, 170°C, for 10 minutes. When the surface begins to change color and the aroma comes out, you can turn off the heat. Let it simmer for a few minutes before taking it out to eat.

The bottom is cocoa powder, and the top is powdered sugar, both of which are raw materials for making dough

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