16 – 20 biscuits
• 185 g (200 ml) butter
• 250 ml (210 g) caster sugar
• 10 ml vanilla essence
• 1 egg
• 1 egg yolk
• 350 g (625 ml) cake flour
• 45 ml cocoa powder
Preheat the oven to 180ºC. Place the butter, sugar and vanilla in a mediumsized bowl and mix with an electric beater until light and creamy. Add the egg and egg yolk and mix well. Add the flour and mix until if forms a soft biscuit dough. Halve the dough and mix cocoa into one half. Cover both in clingfilm and allow to rest in the fridge for 25 minutes. Sprinkle a thin layer of flour onto a work surface. Roll out the cold doughs separately with a rolling pin to a thickness of about 5 mm. Lay the cocoa sheet on top of the vanilla sheet and with a sharp knife cut a neat rectangle of about 25 x 15 cm. Roll it firmly into a round sausage. Cover in clingfilm and freeze overnight. Cut into discs with a sharp knife. Place on a baking tray that has been sprayed with non-stick spray and bake for 12 – 15 minutes or until golden brown. Allow to cool and store in an airtight container.