Schwarz-weiss Gebaeck


amount ingredient
200 g flour
100 g butter
80 g powdered sugar
5 teaspoons water

split in half to create white and black dough


add some vanilla extract



amount ingredient
1 tablespoon cacoa powder


  1. cool down in fridge for about 1h
  2. role out into rectangle (depending on shape you want about 5mm thick)
  3. cut out several long rectangles of the same width for each color, say 3 white and 3 black (it's important that these have the same dimensions in xyz)
  4. create two stacks, e.g. white-black-white and black-white-black. Make sure that layers stick well to each other without deforming the shape too much.
  5. cut the stacks into 3 rows
  6. swap the middle row between the columns, so that you get a checkerboard pattern
  7. put back into fridge for 1h or so to make it easier to cut them.
  8. preheat oven to 180 ℃
  9. cut into a few mm thick slices and back at 180 ℃ for 10-15 minutes.

To get a swirl pattern, put a white layer on top of a black layer and role up tightly and then cut. For the swirl pattern, the dough can be rolled out thinner. to get a good match, cut out black rectangle first, role out white dough, place dark dough on white and then cut out white rectangle (leave a bit more space on one end, if you want the outside to have only one color)



Figure 1: squared before baking


Figure 2: squared after baking


Figure 3: swirls