Crisp Sweet Striped Cookies
500 gram wheat flour
150 gram granulated sugar
½ tsp. salt
½ tsp. vanilla
2 eggs, lightly beaten
1 Tbs. cooking oil
100 cc water
½ Tbs. cocoa powder
800 cc oil for frying
Thoroughly mix sugar, salt and vanilla. Add the beaten eggs and stir well. Add oil, stir once more, and then
divide in half.
Divide the flour in half as well. Take 1 Tbs of flour from one part and add it to the other. Mix the flour
with each half of the sugar and egg mixture. Add cocoa powder to the smaller mix. Add 50 cc of water to each
half. Knead until smooth and not sticky to the touch. There will be two types of dough, white and brown.
Separately, roll both pieces of dough out on a plastic covered cutting board until they are about 1 mm thick.
Place the two together, then roll up. Wrap with plastic and place in the refrigerator for approximately an
hour or until the dough hardens.
With a sharp knife, cut the dough vertically into flat cylinders about 2 mm thick. Flatten once more with a
rolling pin. Fry in hot oil until crisp. Remove, drain.