-
1
Pastry:
-
2
Mix the flour and baking powder and sieve onto a pastry board.
-
3
Make a well in the centre and pour in the sugar, vanillin sugar, flavourings and egg.
-
4
Draw in some flour from the sides of the well and mix together to form a thickish paste.
-
5
Cut the cold butter or margarine into small pieces and add it to the mixture in the centre.
-
6
Cover this mixture with more flour.
-
7
Starting from the middle work all the ingredients quickly with your hands into a firm, smooth paste.
-
8
If the mixture is sticky, refrigerate until firm.
-
9
Cut the pastry into two halves.
-
10
Combine the cocoa, sugar and milk.
-
11
Add to one of the pastry halves and knead until blended.
-
12
Pinwheel Pattern:
-
13
Roll out 2 same-sized rectangulars, one light pastry and 1 dark pastry.
-
14
Brush 1 layer with egg white.
-
15
Place 2nd layer on top.
-
16
Brush this layer with egg white.
-
17
Roll up like a swiss roll.
-
18
Chequered Pattern:
-
19
Roll out light pastry into a rectangle (3/8 inch or 1 cm thick).
-
20
Cut into 5 strips of 3/8 inch or 1 cm thickness.
-
21
Roll our the dark pastry to the same size and thickness and cut into 4- 3/8 inch or 1 cm wide strips and the same length as the light pastry.
-
22
Brush them with egg white and arrange the strips of pastry in 3 layers of 3 strips each layer with the colours alternating.
-
23
Wrap the whole in a thin layer of pastry.
-
24
Easy Pattern:
-
25
Using half of pastry, form a roll about 1 1/4 inch or 3 cm in diameter.
-
26
Brush with egg white.
-
27
Roll our the other half into an oblong and wrap around the roll.
-
28
Refrigerate the rolls until the are stiff.
-
29
Cut into same sized slices of about 1/4 inch thickness.
-
30
Preheat oven to 350u00b0F.
-
31
Bake on a greased cookie sheet for 10 to 15 minutes.
