125 grams of margarine
150 grams of sugar (2/3 cup)
5 grams of baking powder (½ sachet)
8 grams of vanillin (1 package)
15 grams of cocoa (1.5 tablespoons)
280 grams of flour (2 cups)
we need to mix margarine, sugar, vanillin, egg, baking powder, and flour.
After mixing the dough well, divide it into two halves. Add cocoa to one of the parts and mix well.
Then you need to roll out each of the parts separately. If the dough sticks to the table, you can sprinkle it with a little flour. Roll out the sizes of the juicy at your discretion, I made each about 5 millimeters thick.
Next, you need to lay both juices on top of each other. We take the first layer of white dough, then cover it with cocoa on top.
Roll up, seal in plastic wrap and refrigerate for a couple of hours.
After our dough has cooled and held its shape, cut into about 1 centimeter, although here you can also experiment to your taste.
Lubricate the baking sheet with margarine and spread the rounds. When baking, cookies expand very well, so make a distance of at least 1.5 centimeters.
Prepare in a preheated stove at 180 degrees for 20-30 minutes.