Dutch Zebras Recipe
Ingredients
1 cup plus 2 tablespoons (250 g) butter, softened
3/4 cup plus 2 tablespoons (200 g) granulated sugar
1/2 teaspoon salt
4 egg yolks
1-2/3 cups (250 g) all-purpose flour
3/4 cup (100 g) cornstarch
1/2 teaspoon baking powder
3 tablespoons rum
1/4 cup (30 g) uhsweetened cocoa powder, sifted
3 tablespoons sugar crystals
How to make Dutch Zebras
In a large bowl, cream butter, granulated sugar and salt until light and fluffy.Add egg yolks one at a time, beating until smooth after each addition.
Sift flour with cornstarch and baking powder.
Fold into butter mixture.
Knead to a firm dough.
Halve dough; knead rum into 1 half and cocoa powder into the other half.
Place each portion of dough in a bowl and cover with foil or plastic wrap.
Refrigerate 30 minutes.
Preheat oven to 375°F (190°C).
Grease baking sheets.
On a floured surface, carefully roll out light and dark dough separately 1/16 inch (1.5 mm) thick.
Halve each piece.
Place pieces of light and dark dough alternately one on top of the other to make 4 layers.
Press together firmly; cut into small oblong shapes.
Sprinkle each cookie with sugar cystals; press sugar in slightly.
Place cookies on greased baking sheets.
Bake 15 to 20 minutes or until light dough is golden.
Remove from baking sheets with a spatula; cool on a rack
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Dutch Zebras
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