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Konditor and Cook's Two-Tone Biscuits

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Ingredients

Serves: 60

Metric Cups

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)

For the Vanilla Sable Pastry

  • 4⅖ ounces confectioners' sugar
  • ½ teaspoon vanilla essence
  • 1 medium egg yolk
  • 8⅚ ounces butter (cubed)
  • 13¼ ounces all-purpose flour (sifted)

For the Chocolate Sable Pastry

  • 11½ ounces flour
  • 1 ounces unsweetened cocoa (sifted)

Method

Konditor and Cook's Two-Tone Biscuits is a community recipe submitted by Pollini and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • 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.
  • Mould the pastry into a flat slab, wrap and chill for one hour.
  • 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.
  • 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.
  • 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.
  • 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.
  • Put the confectioners' 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.
  • Mould the pastry into a flat slab, wrap and chill for one hour.
  • 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.
  • 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.
  • 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.
  • 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.
  • Additional Information

    This makes 60, but you can freeze the uncooked dough for later.

    This makes 60, but you can freeze the uncooked dough for later.

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