Ingredients
- 150 g unsalted butter at room temperature
- 70 g sugar
- 1 tsp vanilla essence
- 1 egg
- 1 tsp salt
- 200 g all purpose flour
- 2 tbsp cocoa powder
Instructions
- Mix the butter, sugar and vanilla essence using a whisk until creamy.
- Add the egg and whisk again.
- Change to a spatula and mix in the flour and salt.
- Divide the dough in half and add the cocoa powder to one of them.
- Cut 4 pieces of baking paper and fold them to make a rectangle. Put one of the doughs in between two of them and fold in the sides again to form the rectangle. Roll out using a rolling pin until nice and even and repeat with the other flavour.
- Let them rest for 1 hour in the fridge. If it's there longer than that and it goes too hard then leave it outside for a while before going to the next step.
- Remove one of the papers from both flavours and put one on top of the other. Use a rolling pin to roll them out a bit and stick them together.
- Roll the dough using your hands and the paper.
- Make a double layer of cling film (this prevents it from sticking to itself) and use it to wrap the dough roll we made. Make sure it's nice and tight.
- Take to the freezer for at least 4 hours.
- Cut 3mm slices with a sharp knife.
- Take them to a preheated oven at 180C for 10-12min or until they start to go golden.
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