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KONDITOR AND COOK'S TWO-TONE BISCUITS

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Serves: 60

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  • Vegetarian
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Ingredients

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For the vanilla sable pastry

  • 125 grams icing sugar
  • ½ teaspoon vanilla essence
  • 1 medium egg yolk
  • 250 grams butter (cubed)
  • 375 grams plain flour (sifted)

For the chocolate sable pastry

  • 325 grams flour
  • 30 grams cocoa (sifted)

Method

  1. Put the icing sugar, vanilla essence, egg yolk and butter in a bowl and mix together with a wooden spoon. Add the sifted flour and mix to a firm dough (you mighty want to use your fingers rather than the spoon for this). Try and work as fast as possible, to stop the pastry from going oily.
  2. Mould the pastry into a flat slab, wrap and chill for one hour.
  3. Then: Put 125 g of vanilla dough on a lightly floured work surface into an oblong shape of approx. 16 x 14 cm. Roll out 125 g of chocolate pastry to the same size.
  4. Dampen a pastry brush with a little water and brush vanilla pastry. Place the chocolate pastry on top, roll the double thickness to a rectangle of about 20 X 16 cm. Brush again with a little water.
  5. Starting from the long sides, roll up the pastry to a log of about 4 cm diameter. Wrap in film and chill for one hour.
  6. When ready to bake, slice the log into 20 rounds about 8 mm thick. Place 1 cm apart on non stick baking sheets and bake in pre-heated oven at 200C (Gas6) for 12 - 10 minutes, or until golden. Remove from the oven and leave to cool.

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