Black and White Cookie

Mix together the flour, sugar, egg yolks, and melted butter or margarine until a dough forms

Divide the dough in half and add the chocolate powder to one half, mixing well

Wrap each half separately in plastic wrap or aluminum foil and refrigerate for 1 hour or until firm enough to open

Divide each mass into 2 parts

Open each part into a rectangle of 20 x 30 cm on a lightly floured surface over a piece of plastic wrap

(To secure the plastic wrap, moisten the work surface slightly so it remains taut.)

Invert one rectangle of white dough over one of black dough

Gently remove the top layer of plastic wrap and roll up along the length using the bottom layer of plastic wrap as assistance

Place the rolled cookie in the freezer for 1 hour or refrigerator for 2-3 hours

Heat the oven to moderate temperature (180°C)

Cut each roll into slices of 1/2 cm thickness and place them on an ungreased baking sheet

Bake for 15-20 minutes, until lightly golden brown on the bottom

Remove from the baking sheet using a spatula and let cool

Store in a hermetically sealed container

Distribute 120 units.