I made these with two different kinds of stripes
Stripy chocolate and vanilla zebra cookies
A big advantage of being a child in the kitchen is everything seems like a playground. These cookies are a real endurance test which I wouldn’t pass. My daughter spent a good three to four hours on her feet before coming out triumphant from the kitchen. The original recipe taken from The Great British Bake Off cookbook, is very challenging but well worth the effort if you want to stretch your baking skills. These cookies resemble butter shortcakes and they melt in your mouth instantly.
Most people when they look at the steps below wouldn’t want to try this recipe out but we documented this to show you how tough it is to make these zebras.
zebra cookies for baking
Zebra chocolate vanilla cookie dough in a block ready to be sliced and baked
Inspired recipe from The Great British Bake Off Cookbook by Mary Berry and Paul Hollywood.
45g Dark chocolate
125g Unsalted butter (softened to room temperature)
100g Castor sugar
1 Large free range egg
1/2 tsp Vanilla extract
250g Plain flour
1/2 teaspoon baking powder
Pinch of salt
1. Melt the dark chocolate. Put the dark chocolate in a heatproof dish set on a pan of steaming water (not boiling). Set aside.
2. In a mixing bowl, put the butter and sugar in. Mix with an electric mixer until light and fluffy.
3. Crack the egg into a separate bowl and put the vanilla extract in. Beat the egg with a fork until the vanilla is combined which won’t take long.
4. Now, back to the mixing bowl, gradually beat the egg into the butter mixture with the electric mixer until ingredients are combined.
5. Now, sift the flour, salt and baking powder into a bowl.
6. With a wooden spoon, gradually mix the butter mixture into the flour and work into a dough.
7. Divide the dough into half. One half is left aside. The other half, work the melted dark chocolate into the dough.
8. Now the process will get quite complicated to make the dough into stripy layers and you need to be patient.
9. Shape each of the dough into a rectangular block with your hands. Set aside seperately.
10. For each of the blocks of dough, place a piece of cling film underneath with a foot of excess all round. Roll the dough into 1/8 inch thickness into a rectangle of 20cm x 15cm
video coming soon!
11. Now, the technical challenge is to place one sheet of rolled out dough on top of the other. You can use a flat chop board to give a little aid in the process.
12. Once you have successfully built up the first two layers, you can cut the layers in 3 segments and build up the multi-layers.
13. Once you have built up enough layers and used up the dough, you can trim all the sides and end up with a block again.
14. Freeze for at least half an hour.
15. Take the dough out of the freezer and let it soften just a little so you can cut 1/8 to 1/4 inch thick cookies.
16. Preheat oven to 180°C (350°F) and 8 to 10 minutes, be very careful not to burn them if they are cut very thin.
17. When done, cool the cookies on a rack and then store them in an air-tight container. They remain good for about a week.