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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Time does not include refrigerating the doughs. | 2. To make the plain dough: Using a sharp knife, slice the vanilla bean in half lengthwise. | 3. Separate the seeds from the skin by scraping the blade of the knife along the inside of the bean. | 4. Place the butter, sugar, egg yolks, vanilla bean seeds and orange zest in a medium sized mixing bowl and beat with an electric mixer on low speed until the ingredients are combined, about 1 minute. | 5. Combine the baking powder, salt and flour and add to the butter mixture all at once. | 6. Beat on low speed just until combined, about 1 minute. | 7. (Do not overmix the dough, or it will become tough.) Remove the dough from the bowl and form it into a 4-inch by 9-inch rectangle and wrap in plastic wrap and place in the refrigerator for 1 hour. | 8. (The dough can be made in advance and refrigerated overnight.) To make the chocolate dough: Using a sharp knife, slice the vanilla bean in half lengthwise. | 9. Separate the seeds from the skin by scraping the blade of the knife along the inside of the bean. | 10. Place the butter, sugar, egg yolks, vanilla bean seeds and orange zest in a medium sized mixing bowl and beat with an electric mixer on low speed until the ingredients are combined, about 1 minute. | 11. Combine the baking powder, salt, cocoa powder and flour and add to the butter mixture all at once. | 12. Beat on low speed just until combined, about 1 minute. | 13. (Do not overmix the dough, or it will become tough.) Remove the dough from the bowl and form it into a 4-inch by 9-inch rectangle and wrap in plastic wrap and place in the refrigerator for one hour. | 14. (The dough can be made in advance and refrigerated overnight.) To make the spiral pattern: Preheat an oven to 400 degrees. | 15. Remove the doughs from the refrigerator. | 16. (They will be hard; to make them easier to roll, give them a few quick raps with a rolling pin.) Lightly flour each side of each piece of dough and roll each piece into a 7-inch by 16-inch rectangle about 1/8-inch thick. | 17. Brush what will be your bottom layer of dough with a thin coat of water. | 18. Place one dough on top of the other and roll out another inch or so. | 19. Brush the top dough with another thin coat of water to help the dough stick to itself. | 20. Starting at the long side, roll the two dough into a cylinder 1 1/2- to 1 3/4-inch in diameter. | 21. Put in the refrigerator for another 10 minutes or so until hard. | 22. Cut the cylinder into 1/2-inch thick slices and lay the cookies cut side down on a parchment paper covered baking sheet, about 1/2-inch apart. | 23. Bake until lightly browned, about 15 minutes and cool on a wire rack. | 24. The cookies will store for 5 days in an airtight container. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vanilla bean	1/2			6.047999999999999	0.2656	0.0013	0.0013
butter	3/4	cup	unsalted cubed	203.628	0.017	0.2414	23.0352
butter	2	tablespoons	unsalted cubed	203.628	0.017	0.2414	23.0352
sugar	1	cup	powdered	466.8	119.72399999999999	0.0	0.0
sugar	1 1/2	1/2	powdered	466.8	119.72399999999999	0.0	0.0
egg yolk	4			218.96	2.4412	10.7848	18.0472
orange zest	1/2		grated	-	-	-	-
baking powder	1	pinch		0.1524	0.0796	0.0	0.0
salt	1	pinch		-	-	-	-
purpose flour	2	cups		-	-	-	-
butter	3/4	cup	unsalted cubed	203.628	0.017	0.2414	23.0352
butter	2	tablespoons	unsalted cubed	203.628	0.017	0.2414	23.0352
vanilla bean	1/2			6.047999999999999	0.2656	0.0013	0.0013
sugar	1	cup	powdered	466.8	119.72399999999999	0.0	0.0
sugar	1 1/2	1/2	powdered	466.8	119.72399999999999	0.0	0.0
egg yolk	4			218.96	2.4412	10.7848	18.0472
orange zest	1/2		grated	-	-	-	-
baking powder	1	pinch		0.1524	0.0796	0.0	0.0
salt	1	pinch		-	-	-	-
purpose flour	1 2/3	2/3		-	-	-	-
cocoa powder	1/2	cup		98.04	24.897	8.427999999999999	5.891

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.