Neapolitan Swirl Cookies
2½ cups flour
¾ tsp bicarbonate of soda
¾ tsp salt
1 cup butter
1¾ cup granulated sugar
¼ cup milk
2 tsp vanilla essence
1 cup White Star Instant Maize Porridge Chocolate Flavour
1 cup White Star Instant Maize Porridge Strawberry Flavour
3-4 drops pink food colouring
1 cup White Star Instant Maize Porridge Vanilla Flavour
Preheat the oven to 180°C and line a baking tray with baking paper.
In a medium bowl, sieve the flour, bicarbonate of soda and salt.
In a large mixing bowl, beat the butter on a medium-high speed until pale and creamy, about 1 minute. Add the sugar and continue beating until light and fluffy, about 2-3 minutes.
Add in the eggs, milk and vanilla essence and beat on medium speed until combined. Slowly add in the flour mixture and beat on a low speed until just combined.
Split the dough into 3 separate bowls. Add the White Star Instant Maize Porridge Chocolate Flavour to the one ball of dough, White Star Instant Maize Porridge Strawberry Flavour to the other ball along with the food colouring and White Star Instant Maize Porridge Vanilla Flavour to the last ball. Using a hand mixer, combine the maize meal with the dough until the colour is evenly combined through each piece of dough.
Take a small portion of each colour dough, about 1 teaspoon each, and roll it into balls.
Once all of your balls are rolled, take one ball of each colour and gently press them together so that they stick to each other. Gently roll them in the palm of your hands to form a bigger, tri-coloured ball. Pack the tri-coloured balls onto a baking tray and using the bottom of a glass, gently press each ball down, ensuring not to press them all the way down.
Place the tray in the oven and bake for 14-16 minutes.
Remove from the oven and allow to cool for 2 minutes. Using a spatula, transfer them to a wire cooling rack and allow to cool completely.
Once the cookies are cool to the touch, stack them on a serving plate, serve and ENJOY!
Planning to try this?
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