Checker Board Biscuits

Ingredients

250g softened butter

3/4 cup caster sugar

1 egg

1 tsp vanilla essence

2 1/2 cups plain flour

1 tsp baking powder

1/2 tsp salt

1/4 cup cocoa

Method

In a stand mixer or using hand-held beaters, cream butter and sugar until pale and fluffy. Add egg and vanilla and mix well. Add flour, baking powder and salt and mix until just combined. Turn out onto kitchen surface and knead to bring the dough together.

Divide into two equal portions. Form one into a long rectangular log shape approximately 4cm square and 20cm long. Return second portion of dough to the stand mixer and add cocoa. Mix until combined, then turn out onto kitchen surface and form into an identical sized rectangular log. Wrap each log in cling film and refrigerate for 20 minutes to rest.

Remove logs from fridge and cut each one lengthwise into four even strips of pastry. Using two plain and two chocolate rods, lay them together with one of each colour one the bottom, then opposite colours on top. Re-wrap in cling film then press together firmly to form a rectangular log. Return to the fridge for another 20 minutes.

Preheat oven to 170C. Line 2 oven trays with baking paper.

Remove checkerboard logs from fridge and unwrap them. Use a sharp knife to cut 1cm cross-sections from each log. Lay flat on prepared baking trays. Bake for 8-10 minutes, being careful not to let them colour too much.