עוגיות ספירלה יפהפיות | פרק - 428 Pretty Homemade Spiral Cookies

Buttery, colorful and impressive spiral cookies, with a mesmerizing appearance and insanely delicious. Prepare three layers of dough in three colors – with the addition of cocoa powder that gives beautiful shades. Place them one on top of the other, spread a thin layer of chocolate spread that you like (Nutella, anyone?), roll into a roll and slice into spectacular cookies in alternating colors – white, light brown and dark brown – that together create a perfect spiral. You can of course omit the chocolate spread, but it adds a boost of chocolate flavor that makes all the difference. The secret to a beautiful spiral look? Trim the edges of the top layers a little before rolling, so that the bottom layer remains a little wider and creates a perfect roll. All the steps and little tips are waiting for you in the full video – follow the instructions and you will get especially tasty cookies that will not stay on the plate for a minute. Perfect for delivery, beautiful and quickly destroyed! Join the channel and get access to benefits:    / @heninthekitchen   Exclusive benefit for Hen in the Kitchen customers for all Niga products: https://bit.ly/3R3ZQIR You can find the full recipe on my website: https://www.heninthekitchen.com/ And here: 25-30 cookies Using a 250 ml measuring cup Ingredients: 200 grams of soft butter 1 cup of powdered sugar 1 egg 1 teaspoon of vanilla extract 2 and a quarter cups of flour 2 tablespoons of cornflour 1 teaspoon of baking powder A quarter teaspoon of salt Half teaspoon + 2 teaspoons of cocoa powder A little chocolate spread that you like - not required Preparation method: Preparing the dough: Place soft butter and powdered sugar in a mixer bowl with a guitar hook. Mix for about 2-3 minutes until you get a smooth white mixture. Add egg and mix until smooth, occasionally stopping the mixer and scraping down the sides of the bowl. Add vanilla extract, flour, cornstarch, baking powder and salt. Mix on low speed until you almost get a unified dough. Divide the dough into 3 equal parts. Remove 2 of the parts from the bowl and leave one part in the mixer bowl. Add half a teaspoon of cocoa powder to the bowl and mix until the dough is evenly colored light brown. Remove the dough from the bowl and add another part of the dough, add 2 teaspoons of cocoa powder and mix until the dough is evenly colored dark brown. Shape each part of the dough into a rectangle, cover with plastic wrap and place in the refrigerator to cool for 10-15 minutes. Cookie design: I recommend watching this entire part in the video The whole Remove the dough rectangles from the refrigerator. Roll each rectangle between 2 lightly greased baking sheets into a narrow rectangle. Remove the top baking sheet and place back on (without pressing). Turn the dough with the baking sheets over and remove the top baking sheet. Place the baking sheet with the white rectangle on the work surface so that the longer side is parallel to us. Take the baking sheet with the light brown rectangle, gently roll together with the baking sheet from the narrow end to the other narrow end, leaving an exposed edge. Place the exposed edge so that the edge of the dough rests on the white rectangle, gently open the roll and place the light brown dough on the white dough. Remove the baking sheet from the light brown dough. In the same way, take the dark brown dough rectangle and place it on the light brown dough rectangle, so that we have a white rectangle, a light brown rectangle on top of it, and a dark brown rectangle on top of it. Using a pizza roller or knife, straighten the edges The rectangle. Using a knife, make a narrow cut in the two long parts of the rectangle and remove a small strip of 2 layers of cocoa dough, so that the white layer protrudes slightly from the two long parts of the rectangle. Spread a thin layer of chocolate spread on the top rectangle (dark brown) and leave a little margin (it is not necessary to apply a layer of chocolate, you can do without it). Roll the dough from the long part closest to us into a tight roll and close the end with the protruding white layer. If tears form during rolling, you can close them with your fingers. Roll the roll slightly into a smooth, even and tight roll. Put the roll in the refrigerator to cool for half an hour. Preheat the oven to 170 degrees turbo. Take out the roll and cut it into circles about half a centimeter thick. Place the circles on a baking sheet lined with baking paper, 2-3 cm apart. Bake for 8-10 minutes or until the cookies at the edges of the pan begin to turn golden. Be careful not to turn them completely golden; the white part should remain a little white. Remove from the oven and let the cookies cool completely on the baking sheet. Store in an airtight jar for up to a week (they will definitely go bad after two days) or in a ziplock bag in the freezer for up to two months. Notes: You can only make 2 la...