Black on White

The peculiarity of these cookies is that white and brown shortbread cut into strips is assembled into a mosaic. This in turn is wrapped in a thin sheet of shortbread. From this, the cookies are then cut into slices. Quickly mix all ingredients (except cocoa) into a shortbread dough. Briefly knead half of this dough with about 20 to 30 g cocoa. Let both doughs rest in a cool place. Set aside about one-third of both the brown and white shortbread dough and roll each out into a rectangle about 3 mm thin. Roll out the remaining brown and white dough into a rectangle 1 cm thick and cut 1 cm wide strips from it. Brush white and brown strips with beaten egg and assemble into a mosaic (see photos), folding them into the prepared dough rectangles. Let rest once more in the refrigerator and then cut small slices (3 to 4 mm thick) using a serrated knife and place them on a prepared baking sheet with enough space between them. Bake in the preheated oven at 165 to 175 °C for 10 to 12 minutes until golden on sight. Do not allow to take too much color or the black and white effect will be lost. Variations: Prepare light and dark rolls as well as light and dark sheets. Wrap one dark roll in each light leaf and one light roll in each dark leaf. Or roll out one light and one dark leaf at a time and place one on top of the other and roll up as if to make a strudel. Important: All parts

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