When mixed, this biscuit dough is short and crumbly, so knead well as it does not have a liquid to bind it, just like a true shortbread.
ingredients
makes 26
3 cups All purpose flour
large pinch of salt
3/8 cup superfine sugar
3/4 cup margarine
vanilla extract, to taste
2 tablespoons cocoa
method
1. Preheat oven to moderate, 180°C (350°F).
2. Lightly grease two baking sheets.
3. Sift the flour and salt into a mixing bowl.
4. Stir in the sugar.
5. Cut the margarine into small pieces then rub into flour. Knead lightly until you have a smooth dough.
6. Divide the dough into two equal parts.
7. Knead a few drops of vanilla extract into half of the dough.
8. Knead the cocoa into the other half of the dough, making sure it is well blended.
9. Divide each piece of dough into half. Form each piece into an 8 inch roll.
10. Place a vanilla roll next to a chocolate roll, so they are side by side. Place a vanilla roll on top of the chocolate roll. Place the remaining chocolate roll on top of the vanilla roll.
11. Press all the dough lightly together so it is joined.
12. Cut the roll into 26 slices and put on prepared baking sheets.
13. Bake in centre of preheated oven for 25-30 minutes, or until firm. Leave to cool. Store in an airtight tin and eat within 10 days.
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