Cookie snail

12 servings
2 hours 30 min

Pour half the milk into a glass, add 2 tbsp. l of butter. Melt in the microwave. Put on the cocoa and mix well. Set the glass aside for now. Put the sugars in the butter and whisk until fluffy, then add the yolks to this mass - one at a time, beating well both times. Now pour in the milk, add the vanilla. Whisk well again. Sift the flour, mix with baking powder. Gradually add the flour to the rest of the ingredients, beating the mass at a low speed. Then increase the speed. Beat until smooth, until the dough is firm. Set aside one quarter of the finished dough. Pour the chocolate mixture into the rest, which was prepared at the beginning. Whisk again. Form both vanilla and chocolate dough balls, cut each in half. Roll one vanilla into the formation. This can be done between layers of polyethylene film. In exactly the same size, roll out one chocolate part of the dough, put this layer on vanilla. Wrap both layers in a tight roll, wrap in cling film and refrigerate. Repeat the same with the remaining test. Let both blanks lie in the refrigerator for at least half an hour, then they need to be removed to the freezer. Do this carefully to keep the shape. You need to keep the blanks in the freezer for an hour. You can also freeze the dough (or part of it) for the future if you plan to bake cookies later. Preheat the oven to 175 degrees. Cover the baking sheet with parchment. Remove the blanks from the freezer and cut into circles. Arrange them on a baking sheet, send them to the oven for 15-20 minutes. Chill the biscuits and serve. Have a nice tea party!