65 g caster sugar
1 tsp baking powder
2 drops vanilla essence
1/4 tsp salt
1 tsp cocoa powder
25 ml water
75 g butter
150 g plain flour
- Sift together the flour, salt and baking powder into a mixing bowl.
- Rub in the butter and stir in the sugar.
- Make the mixture into a pliable paste with the essence and water.
- Divide the paste into 2 equal portions. Put 1 portion back in the mixing bowl.
- Sprinkle the cocoa over it and work it in evenly, using a fork.
- Roll out the plain paste on a lightly floured surface into a rectangle 18 X 22 cm. Put to one side.
- Roll out the chocolate paste to the same size and place it on top of the plain piece.
- Roll lightly with the rolling pin to make them stick together.
- Roll up both pieces from the long side, like a Swiss roll, keeping the join underneath.
- Chill until firm.
- Preheat the oven to a moderate 180C/Gas Mark 4.
- Cut the paste into slices 1 cm thick.
- Reshape into neat rounds with the hands and place on a greased baking sheet, spaced well apart.
- Bake for 15-20 minutes until the plain biscuit mixture is golden brown.
DO NOT SKIMP ON THE CHILLING BIT - they have to be really cold before you start to cut or they look rubbish when you cut them.
These are what I make when my DD screeches “it's the school fair tomorrow” as I usually have the ingredients in.
Biscuit and sweets
Kids can help