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Black and white cookies
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
New York-style black and white cookies with a two-tone icing, more cake-like than biscuit.
Ingredients:
  • 225g (1 1/2 cups) plain flour
  • 2.00 gm baking powder
  • Large pinch of salt
  • 185ml (3/4 cup) buttermilk
  • 8.80 gm vanilla extract
  • 125g unsalted butter, at room temperature, chopped
  • 110g (1/2 cup) white sugar
  • 1 egg
  • 300g (2 cups) icing sugar mixture
  • 10.00 gm unsalted butter, at room temperature
  • 30.00 gm warm water
  • 25g dark chocolate, chopped
Instructions:
  • Combine the flour, baking powder, and salt in a bowl, whisking to mix. In a separate jug, combine the buttermilk and vanilla extract.
  • Preheat the oven to 180C/160C fan forced and line 2 baking trays with baking paper. In a bowl, use electric beaters to cream the butter and sugar until very pale and creamy, about 10 minutes. Add the egg and mix well. Gradually incorporate the flour and buttermilk mixtures in alternating batches until just combined.
  • Spoon 1/4 cupfuls of the mixture onto the trays. Use a palette knife to gently shape into cookies. Bake for 17 minutes until lightly golden and fully cooked. Allow to cool for 5 minutes then transfer to a wire rack to cool completely.
  • To make the icing, mix icing sugar, butter, water, and vanilla in a heatproof bowl over simmering water. Stir until smooth. Spread half of the icing on one half of the biscuits using a palette knife. Let it set. Then, mix chocolate with the remaining icing. Melt the chocolate over simmering water in the same bowl, stirring until smooth. Spread the chocolate icing on the other half of the biscuits with a palette knife. Let it set.

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