New York

Black and white cookies

A soft cake cookie iced half vanilla, half chocolate. Diplomacy you can eat.

75 minTime

4 gProtein each

mildSpice

Make it your way

Grandma's wayCakey cookie with fondant style vanilla and chocolate icing.

The original

365kcalsame

4 gproteinsame

1 gfibresame

75minutessame

These are black and white cookies.

Per serving, worked out from the ingredient table.

Maida (all-purpose flour, plain flour)2¼ cups

Cornflour (cornstarch)2 tbsp

Baking powder1 tsp

Baking soda (bicarb soda, bicarbonate of soda)¼ tsp

Saltpinch

Butter½ cup, soft

Sugar1 cup for the cookies, 1 1/2 cups powdered for the icing

Egg2

Milk⅔ cup, plus 3 tbsp for icing

Vanilla essence (vanilla flavouring, imitation vanilla extract)1 tsp

Lemonzest of 1/2

Golden syrup (golden syrup or light corn syrup)1 tbsp (or corn syrup)

Cocoa powder (unsweetened cocoa powder)3 tbsp

Dark chocolate (bittersweet chocolate)30 g, melted

5 steps

1Cream butter with 200 g sugar until pale, then beat in eggs, vanilla and lemon zest.
2Fold in the flour, cornflour, baking powder, soda and salt alternately with 120 ml milk.
3Scoop large mounds onto lined trays, well apart, and bake at 180°C until the edges are just golden.
4Cool completely, then turn them over: the flat bottom is iced.
5Whisk powdered sugar with syrup and enough milk for a thick, spreadable icing. Ice half of each cookie white. Stir cocoa and melted chocolate into the rest and ice the other half.

Serve it like this

Lay them out iced side up so the two halves show. Serve with coffee or a glass of milk.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.