Checkerboard
BISCUITS
INGREDIENTS
250g butter, softened 100g (125ml) Huletts White Sugar 5ml vanilla essence 1ml lemon essence 1ml salt 350g (625ml) cake flour, sifted 45ml cocoa powder 1 extra-large egg 15ml water
METHOD
Place the butter and sugar into a bowl of an electric mixer and beat until light and creamy. Add vanilla, lemon essence and salt. With mixer on low speed, gradually add the flour while scraping down the sides of bowl. Place dough on a lightly floured surface, and knead well, using the heel of your hand. Divide the dough in half, sprinkle the cocoa powder over one half of the dough and knead well to incorporate all the cocoa. Place each half of the dough between two sheets of plastic. Using a rolling pin, roll dough into two 17,5cm squares, about 2cm thick. Using a sharp knife and a ruler, divide the squares into 9 x 1,5cm wide strips. Beat the egg and water together.
Place three strips of dough on plastic, alternating white and chocolate strips. Brush the tops and sides of strips with egg wash. Gently press strips together. Repeat, forming second and third layers, alternating the colours to create a checkerboard effect. Wrap assembled log in plastic. Repeat process for second log, reversing colour pattern (if desired). Place in the refrigerator for 30 minutes or freezer for 15 minutes. Preheat the oven to 180ºC. Line a baking sheet with baking or parchment paper. Slice each log into 1cm thick slices, place on baking sheet. Bake for 10-12 minutes. Allow biscuits to rest on baking sheet for ±2 minutes before placing on a wire rack to cool. Makes ±20 biscuits, depending on size
FLAVOURSOME OPTION:
We added 15ml of fresh orange zest to the basic vanilla dough
Huletts 17