Choco Square Crunch

Ingredients:

For the chocolate dough:

250g plain flour 

125g cold unsalted butter 

60g icing sugar 

30g cocoa powder 

Pinch of salt 

For the vanilla dough:

200g plain flour 

100g unsalted butter 

50g icing sugar 

12g vanilla sugar 

Pinch of salt 

Method:

For the first dough, mix all of the dry ingredients first then add the butter and rub with the flour mix until it forms a dough. Sometimes it looks like it will be crumbly, but it just takes time to start to stick together. As before, don’t give up! Keep kneading the dough. Leave to cool for half an hour – not in the fridge.

Do the same for the vanilla dough, then leave to cool.

Cut the chocolate dough in half then cut into 8 equal pieces. Roll out 5 of the pieces into long sausages (like in the video). Use the other 3 pieces to roll together into one piece.

Cut the vanilla dough into 4 pieces and roll out into 4 sausage shapes. Follow my building technique from the video. Roll out the leftover chocolate dough into a rectangle and cover all of the strands. This will make a checkerboard pattern with the dough.  Make sure there are no air pockets between the dough.

Wrap tightly in cling film and put in the fridge fir at least a couple of hours. Preheat the oven to 180°C / 360°F. Prepare a baking tray and take the dough out of the fridge. Cut the dough into 1cm thick slices. Bake for 10-12 minutes and then store in an airtight container.

Tip: Always put a paper towel or serviette in the container to take the moisture out of the biscuit. This way they will last for 3-4 weeks – unless you eat them all before!

Prep time: 10 min

Chill time: 1-2 hours

Bake: 10-12

Portions: 18 biscuits