Gorgeous Two-toned Cookies

Total Time: 3 hrs 48 mins Preparation Time: 3 hrs 30 mins Cook Time: 18 mins

Ingredients

• 180 g unsalted butter, softened (approx 6 1/3 oz)
• 120 g confectioners' sugar (4 1/4 oz or 1/4 lb)
• 1 egg
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 300 g all-purpose flour (2/3 lb)
• 20 g powdered milk (2/3 oz)
• 20 g cocoa powder
• 2 tablespoons hot water

Recipe

• 1 dissolve cocoa in hot water.
• 2 set aside to cool.
• 3 beat butter and sugar together in a large bowl.
• 4 add egg and vanilla.
• 5 beat until light and fluffy.
• 6 sift salt, flour and milk powder together.
• 7 fold into butter mixture to form a dough.
• 8 take half of the dough out, place in a separate bowl.
• 9 mix in the cocoa mixture until combined.
• 10 roll out the dough between plastic wrap until about 1/2 inch thickness.
• 11 do the same for the chocolate dough.
• 12 chill both dough separately for approx 2 hours.
• 13 to make checkerboard: remove dough from fridge.
• 14 cut 2 strips from each dough, measuring 1 inch each.
• 15 wet the sides and tops and'stick' them together to form a checkerboard.
• 16 ( strip-chocolate strip, topped with chocolate-) wrap the checkerboard log with plastic wrap, pressing it a little to ensure the strips of dough stick together.
• 17 return to fridge for another 1 hour or so.
• 18 to make spiral: try to roll the and chocolate doughs into equal size.
• 19 moisten the top of the chocolate dough.
• 20 put the dough onto chocolate one (or vice versa).
• 21 roll up tightly, jelly roll style.
• 22 wrap the log with plastic wrap and return to fridge for 1 hour or so.
• 23 remove cold dough and leave to soften slightly for few minutes.
• 24 cut log into thin slices and place on parchment-lined cookie sheet.
• 25 bake at 175c/350f for 15-18 minutes.