Black and White Cookies

How to Make Black and White Cookies

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Heat the oven to 180°C / 350°F (160°C / 320°F fan) and line 2 large baking trays with baking paper.

   Mark done

2. Whisk the flour, baking powder and salt together in a bowl.

   Mark done

3. Beat the butter and caster sugar together for 3 minutes until pale and fluffy. Beat in the eggs one at a time, then the vanilla and lemon zest.

   Mark done Start 3 min timer

4. Add the flour mixture in 2 batches, alternating with the milk, and mix just until smooth. The batter should be thick and soft.

   Mark done

5. Drop level scoops of about 60 g of batter onto the trays, spaced 7 cm apart, and smooth the tops gently with the back of a wet spoon.

   Mark done

6. Bake for 14 to 16 minutes until the edges are set and barely golden. Cool on the trays for 5 minutes, then move to a wire rack and cool completely.

   Mark done Start 14 min timer

7. For the icing, mix the icing sugar with 4 tablespoons of warm water, the golden syrup and lemon juice until thick and smooth, adding a little more water only if it is too stiff to spread. Move half to another bowl and stir in the cocoa powder and enough water to loosen it.

   Mark done

8. Turn the cookies flat side up. Spread the vanilla icing over half of each cookie with a small offset spatula, then the chocolate over the other half, and leave to set for 20 minutes.

   Mark done Start 20 min timer

Tips for Making Black and White Cookies

• Ice the flat underside of the cookie. It gives a level surface, and the domed top ends up as the base of the finished cookie.
• Keep the icing thick and add water a few drops at a time. If it is too runny it will run off the edge and the two colours will bleed into each other.
• Ice the vanilla half first and let it set for a minute before the chocolate. A clean, straight line is the mark of a good black and white cookie.

What to Serve with Black and White Cookies

• A glass of cold milk
• Strong black coffee
• A pot of tea

Storing & Reheating Black and White Cookies

Keeps in an airtight container at room temperature for up to 3 days; place baking paper between the layers. The unfrosted cookies freeze for up to 2 months.

Black and White Cookies FAQ: Common Questions

Black and White Cookies Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.