Duzatay Sweets (Turkish Swirl Cookies)

Name: Duzatay Sweets (Turkish Swirl Cookies)
Total time: 7200 s
Yield: 6 people
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour (about 315 grams); 2 1/4 sticks unsalted butter (about 255 grams); 3/4 cup powdered sugar (about 90 grams); 1 teaspoon vanilla extract; 1/2 cup cornstarch (about 60 grams); 1/3 cup vegetable oil (about 80 ml); 1 teaspoon baking powder; 2 tablespoons cocoa powder; Pinch salt

هند أسامة @cook_4894713

أمريكا

Or Turkish Swirl Biscuits, made following Chef Razan Shabaan’s recipe. The story behind this recipe is that ever since Chef Razan posted it, I added it to my favorites. Every time I saw it, I wanted to try it, but I was hesitant because recipes with butter don’t always work out for me. Yesterday, I finally decided to make it, and I’m so glad I did! From the moment I touched the dough, I could tell it was perfect—soft, smooth, and wonderfully tender. I followed the recipe exactly, just added a tablespoon of cocoa and used all-purpose flour. The result was absolutely amazing! This recipe is now my go-to, and I won’t change it for anything else. Thank you so much, Chef Razan! 😍♥️

هند أسامة @cook_4894713

Saved

Ingredients

2 hours

6 people

2 1/2 cupsall-purpose flour (about 315 grams)
2 1/4 sticksunsalted butter (about 255 grams)
3/4 cuppowdered sugar (about 90 grams)
1 teaspoonvanilla extract
1/2 cupcornstarch (about 60 grams)
1/3 cupvegetable oil (about 80 ml)
1 teaspoonbaking powder
2 tablespoonscocoa powder
Pinchsalt

Saved

Steps

2 hours

1

In a large bowl, use your hands to mix the butter, powdered sugar, and vanilla extract until well combined and creamy.
2

Add the cornstarch, vegetable oil, baking powder, and a pinch of salt. Continue mixing with your hands until the mixture becomes creamy.
3

Gradually add the flour while kneading until a smooth, cohesive dough forms. (Note: You may need a little less flour depending on the type you use.) Divide the dough into two equal parts.
4

Take one half and knead in the cocoa powder until fully incorporated. (For best results, sift the cocoa powder first so it blends smoothly into the dough.)
5

Wrap both dough portions separately in plastic wrap and refrigerate for 1 hour to firm up and rest.
6

Preheat the oven to 370°F (about 160°C). Remove the dough from the fridge. Shape equal-sized balls from each dough. Take two balls from the plain dough and two from the cocoa dough.
7

Gently roll the balls together by hand to create a beautiful swirl shape.
8

Lightly grease a baking sheet with oil. Arrange the cookies on the sheet and bake for 15 minutes. After baking, turn on the broiler for just 2 minutes to give a light golden color. (See before and after photos if available.)
9

Let the cookies cool completely, then place them in a container and cover well. Serve with tea, coffee, or your favorite drink.
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