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1
Leave the margarine at room temperature.
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2
Whisk well and stir in sugar.
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3
Whisk well again.
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4
Divide the egg into 2 portions and add one portion at a time.
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5
Whisk constantly.
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6
When the egg is whisked, this is what the mixture looks like.
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7
It is quite fluffy.
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8
Shift in one of the 14 ingredients to the mixture depending on what flavor you would like to make.
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9
In this photo, I added just plain flour (1).
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10
Stir the mixture using a cutting motion and do not overmix.
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11
Briskly knead the dough until combined like in the photo.
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12
Put the dough into a plastic bag and roll out to 4 mm thick.
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13
Leave to rest in the fridge for about 1 hour.
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14
Cut the centre of the bag and open the flap.
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15
Cut the dough in half.
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16
Stack 2 layers of dough with different colours.
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17
Starting rolling the dough from whichever side you like, depending how large you want your cookies to be.
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18
If you start to roll the dough together on the rectangle's length, the result will look like the cookie on the left.
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19
If you roll on the width, the result will look like the right cookie.
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20
Roll up the dough and wrap tightly with a plastic bag and twist both sides of the bag.
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21
Put in the freezer to set it enough to slice with ease.
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22
Slice the rolled dough to 5-6 mm thick.
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23
Bake at 320F/160C for 20 minutes.
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24
After baking, stick with toothpicks while the dough is still soft.
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25
It will be easier while the dough is still soft.
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26
When it's cooled, it becomes brittle.
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27
Put in individual bags and tie with a plastic ribbon or decorative twist ties.
