Let me show you how to make these iconic patterned cookies (Schwarz-Weiss Gebäck). These are the original vanilla and chocolate cookies my German baker Uncle Willehad sold in his bakery in Bremen. He shared his cookie recipe and how to create these intricate patterns with me, and now I will share them with you.
What is Schwarz-Weiss Gebäck?
Schwarz-Weiss Gebäck is a classic North German recipe. They fall under the category of "Teegebäck". Classic German cookies that are served with tea and coffee all year round. However, in the advent and Christmas time, these cookies' popularity peaks!
"Schwarz" is the name for the colour black and "Weiss" for for white. So they literally translated are called "black and white cookies". They are a simple chocolate and vanilla flavor.
The different black and white patterns make these cakes so famous. Here are the most common ones.
- Half-circle black and white cookies
- Fraction black and white cookies
- Striped cookies
- Chess cookies
- Swirl cookies
- Marble cookies
The dough, by the way, is almost identical to that of my "Heidesand Cookies" - they have different names.
A Jünemann Family Recipe
My now-retired uncle Willehad run the family bakery in Bremen. The bakery was founded by my grandfather in 1947. One of the bakery's specialities were their chocolate and vanilla cookies, also known as Schwarz-Weiss Gebäck.
These were displayed on a rotating cookie stand. Here all the bakery's various cookies were on display. My favorite were the black and white pattern Schwarz-Weiss Kekse. You can read about our family bakery here:
How to make Schwarz-Weiss Kekse
To make the dough and the pattern is simple enough. However, you need enough time for them to chill. The dough needs to return to the fridge after each stage.
I would suggest watching this short recipe video before making them.
Ingredients:
(for the full ingredient list - check out the printable recipe card below)
- butter
- powdered sugar
- vanilla extract
- lemon zest
- egg (you do not need egg but it makes the dough easier to work with)
- flour (Germany 405, UK plain flour, USA cake or pastry flour)
- baking powder
- salt
- cocoa powder
Cookie Dough
Add the butter to a bowl and then sieve in the powdered sugar. Sieving the sugar is important to avoid lumps in the dough later on. Add the lemon zest and vanilla extract (affiliate link).
In a separate bowl, combine the flour, baking powder (affiliate link) and salt. Sieve into the mixture. Knead the dough, until everything is combined.
Divide the dough in half. Add the cocoa to one-half and knead until it is mixed in well. The dough has become soft and sticky from all the kneading, so wrap it in clingfilm and place it in the fridge for 1-2 hours to cool down, before shaping the cookies.
Black and White Half Circle Cookies
Form 2 equal-sized rolls from the dough, one from the white and the other from the black dough. With a sharp knife, slice the rolls lengthwise in half. Spread the cut side with egg wash and combine the black and the white sides together. Place onto a tray to chill later.
Black and White Fraction Circle Cookies
Using the black and white dough form two equal-sized rolls. With a sharp knife, slice the roll lengthwise in half, and slice the half again so you get two white and two black quarter circles. Spread the cut side with egg wash. Now create two big rolls by attaching the black and white fraction pieces together. Place the rolls on a tray to chill later.
Spiral Cookies
Roll out the black and white dough into two squares to make the spiral pattern. Cover the surface of one of the doughs in egg wash then carefully lift the second dough on top of the other. With a sharp knife, slice the edges to create an even rectangle. Roll up the edges to create one large roll. Place onto a tray to chill in the fridge until later.
Striped Cookies
To make striped cookies roll out both doughs to a thickness of approximately 5 mm. Cover the surface of one dough with egg wash and lay the second dough on top. With a sharp knife slice the edges so they make an square. Slice the dough into three rectangles and place each one on another, so you get a square plank. Place onto a tray to chill later.
Chess Board Cookies
To create the chessboard pattern cookies roll out both doughs to a thickness of approximately 5 mm. Cover the surface of one dough with egg wash and lay the second dough on top. With a sharp knife slice the edges so they make an exact square. Slice the dough into thin strips, and then place them in alternating colors beside one another to create the chess pattern.
Marble Cookies
This pattern is the easiest one. With all the offcuts you have left from making the previous cookies, knead them into one dough. Simply form them into a roll, and leave to cool in the fridge.
Slice and bake
200°C / 390°F top to bottom heat. Line your baking tray with baking parchment. Once the cookie planks and rolls have hardened in the fridge, you can place them on a chopping board. Slice them into 3 mm thick cookies. Place them on the baking tray and bake for approximately 8-10 minutes. They will still be a bit hot when they come out of the oven but will cool down quickly.
How to serve
In Germany, you would serve this cookie with coffee or tea. It is especially popular in Ostfriesland where they have unique East Frisian tea culture.
It is also a very popular Christmas Cookie and is displayed in a cookie tin (affiliate link) during Advent.
Storage
Store these cookies in a cookie tin (affiliate link), or jar. They will stay good for up to three months. No need to freeze them, so they are a great biscuit to make in bulk.
Recipe
Authentic German Vanilla and Chocolate Cookies (Schwarz-Weiss Gebäck)
Equipment
- baking paper
- oven tray
- cling film
Ingredients
- 250 g butter
- 150 g powdered sugar 1 cup also known as confectioners/ icing sugar
- 1 egg medium size, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 400 g all-purpose flour German flour 405, UK plain flour, USA cake or pastry flour
- 1 teaspoons baking powder
- 1 pinch salt
- 1 tablespoon cocoa powder
For the shapes
- 1 egg
Instructions
Preparing the dough
- Add the butter into a bowl and then sieve in the powdered sugar. It is important to sieve the sugar to avoid lumps in the dough later. Add the lemon zest, vanilla extract (affiliate link), and egg.250 g butter, 150 g powdered sugar, 1 egg, 1 teaspoon vanilla extract (affiliate link), 1 teaspoon lemon zest, 1 egg
- In a separate bowl, combine the flour, baking powder (affiliate link) and salt. Sieve into the mixture. Knead the dough until everything is combined.
- Half the dough. Add the cocoa to one-half and knead until it is mixed in well.1 tablespoon cocoa powder
- The dough will have become very soft from all the kneading, so wrap it in cling film and place in the fridge for 1-2 hours to cool down.
- Prepare the egg wash to create the cookie patterns.1 egg
Black and White Half Circle Cookies
- Divide the dough into two equal-sized rolls, one with the white dough and one with the black dough.
- Using a sharp knife, slice the roll lengthwise in half. Brush the cut side with egg wash and combine the black and the white sides into a single roll. Place onto a tray to chill in the fridge for later.
Black and White Fraction Circles Cookies
- Using the black and white dough, form two equal-sized rolls.
- With a sharp knife, slice the roll lengthwise in half, and slice the half again so you get two white quarter circles and two black ones. Brush the cut side with egg wash. Now, create two big rolls by attaching the black and white fraction pieces together. Place the rolls on a tray to chill for later.
Spiral Cookies
- To make the spiral pattern, roll out two squares of the black and white dough. Brush the surface of one of the doughs in egg wash, then carefully layer the second dough on top of the other. Using a sharp knife, slice the edges to create an even rectangle. Roll up the edges to create one large roll. Place onto a tray to chill in the fridge until later.
Striped Cookies
- To make striped cookies, roll out both doughs to a thickness of approximately 5 mm. Brush the surface of one dough with egg wash and layer the second dough on top. Using a sharp knife, slice the edges to make a square. Slice the dough into three rectangles and place each on another to get a square plank. Place onto a tray to chill later.
- Chessboard Pattern Cookies
- To create the chessboard pattern cookies, roll out both doughs to a thickness of approximately 5 mm. Brush the surface of one dough with egg wash and layer the second dough on top. With a sharp knife, slice the edges so they make an exact square. Slice the dough into thin strips, and arrange them side by side, alternating colors to create the chess pattern.
- Cover your tray with cling film and place the dough in the fridge for about 2 hours to harden.
- After the chilling preheat your oven to 200°C / 392°F top to bottom heat. Remove the cling film and line your baking tray with baking parchment.
- Place the rolls and planks on a chopping board and, using a sharp knife cut off about2-4 mm thick cookies. Place on the baking trays. Leave enough distance between each cookie, as they will expand during baking.
- Bake for 8-10 minutes. The cookies will still be a little soft when you remove them from the oven but will harden when they cool down.
petezau says
does not need egwash
Marita Sinden says
This might be true, by my uncle always used it.
Rosalinda Diaz says
I have tried to watch the video but when I click on Video, nothing happens.
Marita Sinden says
Hi Rosalinda, I am not sure what happend. Can you tell me what browser you are using?
Barbara Ziarnowski says
Loved this recipe and really enjoyed reading the story of your family history! German food is the best!
Marita Sinden says
Thank you Barbara, glad you enjoyed reading about it. Best Wishes Marita