Zebra Cookie

I used two different color doughs to make this zebra pattern.
These cookies are crisp to taste,but not that fragile as usual butter cookies, because I added water and High-gluten flour to increase their tenacity.

Coco Dough

• 30g High-gluten flour(bread flour)
• 90g Low-gluten flour(Pastry flour)
• 40g butter
• 20g coco powder
• 10g suger powder
• 25g full egg
• 15ml golden rum(or water)

White Dough

• 30g High-gluten flour(bread flour)
• 90g Low-gluten flour(Pastry flour)
• 40g butter
• 30g suger powder
• 25g full egg
• 15ml white rum or Cointreau(or water)

Yield: about 100 cookies.

Cream butter and sugar.Add egg, rum and coco powder,stir to combine.
Add flour and stir，make them to a coco dough.
Make the white dough as the same way.

Press doughs to two pancake and put one overlay the other, press them gently but not evenly，or your zebra pattern will be too neat.
Cut them to 2 pieces.
Don't like the usual cookie dough, you will find the dough is a little elastic and hard to cut off ,it's all right ,because we used high-gluten flour and rum(water).
Put one part overlay the other,press again,make a parallel cut ,and stake up again, and again......
Repeat 4~6 times(depend on what resolution you want.)
Roll the dough to a log.

Now you get the zebra log. Cover it with plastic wrap and place in the fridge until firm.

Remove the plastic wrap.
Slice dough into 3mm slices and place on tinfoil lined baking sheet.
Bake at 185℃ (365℉) for about 20 min.