How to make
Prepare the white dough first. Sift the flour with 1 pinch of salt and add the egg, cold butter (chopped), sugar and essence.
Gradually knead a soft butter dough. Wrap it in foil and put it in the fridge to chill for about an hour.
Meanwhile, prepare the brown batter. Sift the flour along with a pinch of salt and the cocoa.
Add the chopped butter, sugar and egg to it. Knead the dough and also put it in the refrigerator for an hour.
Divide each ball of dough into 2 equal parts. Sprinkle the kitchen counter with flour and roll out one white ball, until you get a crust with approximate dimensions of 10x16″ (25x40 cm). Do the same with one of the balls of cocoa dough.
Coat the rolled out white sheet with beaten egg white and place the brown crust on top. Roll them up carefully. Do the same with the rest of the balls of dough.
Wrap the roll with baking paper and leave them in the fridge for a few hours.
Cut them into small circles, which are 0.4″ (1 cm) wide. Cover a tray with baking paper and arrange the cookies on it.
Preheat the oven to 360°F (180°C) and bake the Christmas cookies for 10-12 minutes. Cool them on a wire rack.
The Spiral Christmas Cookies are ready.
