Malawian Black and White Cookie

Ingredients

In this Malawian adaptation of the Black and White Cookie, we incorporate local ingredients and flavors to give it a unique twist. The cookie base remains the same, but we use Malawian cocoa powder for the dark chocolate coating, which adds a rich and slightly bitter taste. The vanilla icing is enhanced with a touch of Malawian vanilla extract, giving it a fragrant and aromatic flavor. These small changes infuse the cookie with the essence of Malawian cuisine. We alse have the original recipe for Black and White Cookie, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (113g) unsalted butter, softened 1/2 cup (113g) unsalted butter, softened
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 2 large eggs 2 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• 1/4 cup (25g) cocoa powder (Malawian if available) 1/4 cup (25g) cocoa powder (Malawian if available)
• 1 cup (120g) powdered sugar 1 cup (120g) powdered sugar
• 1 tablespoon milk 1 tablespoon milk
• 1/2 teaspoon vanilla extract (Malawian if available) 1/2 teaspoon vanilla extract (Malawian if available)

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 7g, 4g
• Carbohydrates (total, sugars): 28g, 18g
• Protein: 3g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. 2.
   In a medium bowl, whisk together the flour, baking powder, and salt.
3. 3.
   In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. 4.
   Beat in the eggs, one at a time, followed by the vanilla extract.
5. 5.
   Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
6. 6.
   Divide the dough in half. In one half, sift in the cocoa powder and mix until fully incorporated.
7. 7.
   Take a tablespoon of vanilla dough and a tablespoon of chocolate dough, roll them into balls, and place them on the prepared baking sheet, leaving space between each cookie.
8. 8.
   Flatten each ball slightly with the back of a spoon.
9. 9.
   Bake for 10-12 minutes, or until the edges are lightly golden.
10. 10.
    Allow the cookies to cool completely on a wire rack.
11. 11.
    In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
12. 12.
    Once the cookies have cooled, spread the vanilla icing on one half of each cookie and the chocolate icing on the other half.
13. 13.
    Let the icing set before serving.

Treat your ingredients with care...

• Cocoa powder — Use Malawian cocoa powder if available for a richer and more authentic flavor.
• Vanilla extract — Opt for Malawian vanilla extract to enhance the aroma and taste of the icing.

Tips & Tricks

• For a softer cookie, slightly underbake them by reducing the cooking time by 1-2 minutes.
• Add a pinch of cinnamon to the vanilla icing for an extra layer of flavor.
• Experiment with different flavors by adding a teaspoon of lemon or orange zest to the cookie dough.

Serving advice

Serve the Malawian Black and White Cookies with a cup of tea or coffee for a delightful afternoon treat. They are also perfect for parties and celebrations.

Presentation advice

Arrange the cookies on a platter, alternating between the vanilla and chocolate sides, to showcase the beautiful zebra pattern. Dust them with powdered sugar for an elegant touch.