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Vanilla and Chocolate Zebra Cookies

Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Serves 15 Cookies



  • 240g Plain Flour
  • 80g Butter - Room Temperature
  • 1 Egg
  • 3 Teaspoons Vanilla Extract
  • 40g Icing Sugar
  • 20g Cocoa


  • 100g Milk or Dark Chocolate
  • White Chocolate Chips


Making the cookies

  1. Either using a hand-beater or stand-mixer, beat together the butter and icing sugar until fluffy

  2. Beat in the egg and vanilla before adding in the flour. Continue to beat until a dough comes together.

  3. Divide dough into two evenly sized balls. Place one of the balls into another bowl, add the cocoa along with a teaspoon of cold water and continue to fold through until even in colour and consistency.

  4. Now with two balls of dough (one vanilla, one chocolate), flatten slightly and press both doughs on top of each other. Slice dough down the middle and place on top of each other, molding dough back into a log. Slice down the center once again and place dough on top of each other, moulding again into a log shape. Repeat this several more times until you have nice layers of vanilla and chocolate.

  5. Finally, mould into a log one last time, wrap in cling-film and place in the freezer for 30 minutes.

  6. Preheat oven to 220°C bake, line a baking tray and set aside.

  7. Once dough is chilled and firm, cut the log into 1cm circular slices. Arrange on a baking tray and bake for about 20 minutes or until lightly coloured and baked through. Remove from the oven and cool.

Assembling the cookies

  1. Melt milk chocolate in a small pot over a larger pot of simmering water until smooth.

  2. Using a piping bag or bottle with a small nozzle, draw a circular snout shape toward the bottom of the cooled cookies before placing 2 white chocolate chips to resemble nostrils.

  3. Continue to use this milk chocolate to place some eyes before allowing chocolate to cool and set.