Cookie Recipes - Two-tone Crunchies

 

Ingredients

• 1 2/3 cups/250 g all-purpose/plain flour

• 1 tsp baking powder

• 1/8 tsp salt

• 1/2 cup/125 g butter, cut up

• 3/4 cup/150 g granulated sugar

• 1 large egg, lightly beaten

• 1 tsp vanilla extract/essence

• 4 tbsp unsweetened cocoa powder

• 1 tbsp milk

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Method:

1. Sift the flour, baking powder, and salt into a large bowl. Cut in the butter until it resembles fine crumbs.

2. Mix in the sugar, egg, and vanilla. Divide the dough in half. Mix the cocoa and milk in a small bowl.

3. Knead the cocoa mixture into one half of the dough. Form the plain dough into a 12 inch (30-cm) log.

4. Brush with cold water. Roll out the cocoa dough on a surface into a 12 x 6-inch (30 x 15-cm) rectangle.

5. Place the plain dough log in the center of the cocoa rectangle and wrap the cocoa dough around it. Wrap in plastic wrap and refrigerate for 30 minutes.

6. Preheat the oven to 375°F/180°C/gas 4. Butter three cookie sheets. Slice the dough 1/4 inch (5 mm) thick and place 2 inches (5 cm) apart on the sheets.

7. Bake, one sheet at a time, for 8-10 minutes, or until lightly browned. Let cool completely.