Cocoa Snail Cookies (Csiga Süti)
A RECIPE TO KEEP IN THEME WITH THIS SEASON’S WINTER RECIPE EXCHANGE.
Some of you may already know about the recipe exchange running up on my blog this month. The concept is fairly simple: it’s to send and receive postcards with recipes from people all over the world.
With the holiday season approaching, I thought it would be a nice way to learn from each other’s cultural traditions and perhaps find a favourite new recipe.
If you’re interested in participating, all you need to do is fill in the submission form with your preferred mailing address and name to be put in the exchange pool. By December 14th, you will receive an address and someone will receive yours in order to exchange recipes.
Ingredients
Csiga Süti
(Makes ~15 pieces)
90 g powdered sugar
44 g egg
170 g butter, room temperature
1 pinch of salt
280 g flour
6 g baking powder
Cocoa Filling
40 g unsalted butter, melted
200 g unsweetened cocoa powder
50 g powdered sugar
[Note: I split the dough into two portions to make a smaller cookie, so if you would like to make a bigger swirl follow the recipe above as it is. Otherwise, halve the dough before rolling our the dough into a rectangular shape to get a similar size as to the photo above.]
Method
01 prepare the cookie dough
In a medium mixing bowl, combine the 44 g of egg, 170 g of butter, 6 g of powdered sugar, and a pinch of salt. Sift in the 280 g of flour and 6 g of baking powder, and knead the dough.
If the dough is too soft to roll out, let it rest in the refrigerator for about 30 minutes (top covered with a tea towel).
Roll out the dough in a rectangular shape, approximately 2-4 mm thick (cut the edges to make it a perfect rectangle).
02 prepare the cocoa filling
In a small saucepan, melt the 40 g of butter and whisk in the 200 g of cocoa powder and 50 g of powdered sugar.
03 combine everything
Spread this on top of the rolled-out dough. Then, take the dough's shortest edge (width edge) and roll it tightly towards the opposite end. (Use the leftover dough to do the same.)
Take the final roll, wrap it in saran wrap, and let it sit in the freezer for about 10-15 minutes.
Preheat the oven to 350°F.
Take the rolls out of the freezer and cut it into small disks using a sharp knife. Spread your cookies onto a baking tray (2-4 cm apart). Bake for about 15-20 minutes.
Serve with hot tea or milk.