Recipes+
Ingredients
Method
1.Preheat oven to 180°C/160°C fan forced. Line 2 baking trays with baking paper. Using an electric mixer, beat butter, sugar and essence in a bowl until pale and creamy. Add flour; stir to combine. Divide dough into 2 equal portions. Add cocoa powder to one portion; knead on surface dusted with flour for 2 minutes or until combined.
2.Using a rolling pin, roll each portion of dough into a 2o x 8cm rectangle, about 2cm thick. Cover with plastic food wrap; freeze for 15 minutes or until firm.
3.Whisk egg and 1 tablespoon water in small bowl. Using a small sharp knife, cut each rectangle lengthwise into 4 x 2cm strips.
4.To make biscuits, place a chocolate strip on a clean work surface. Brush one long edge with a little of the egg mixture. Top with a vanilla strip, pushing together to join. Brush top with egg. Repeat with remaining chocolate and vanilla strips to make another rectangle. Stack rectangles to alternate dough colour. Wrap clough in plastic food wrap. Freeze for 15 minutes or until firm (not frozen).
5.Using a large sharp knife, cut dough into 32 x 1 cm-thick slices. Place on prepared trays, leaving room for spreading. Bake For 10 minutes until golden. Cool on trays (biscuits will firm). Serve.
Can make ahead Cook 5 days ahead. You’ll need a ruler Fun idea Tint vanilla portion pink – or make one blue portion and one green! For strong contrast between the vanilla and chocolate, it’s best to use good quality cocoa.
Note
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