- 150 g (5 oz) white flour
- 75 g (2.5 oz) veggie margarine, diced
- 1 tablespoon sugar
- 1 g powdered vanilla
- A pinch of salt
- 2 tablespoons water
- 150 g (5 oz) white flour
- 75 g (2.5 oz) vegetable margarine, diced
- 1 tablespoon sugar
- 3 tablespoons sweet cocoa powder
- 2 tablespoons water
- A pinch of salt
Put the flour on a wooden or marble level surface. Make a well in the center and add the diced margarine, sugar, salt and the powdered vanilla . Knead until the mixture is almost smooth. Add the water and knead again until it is completely smooth. Cover with a table cloth and let it rest in the fridge for 30 minutes.
Follow the same instructions to prepare the chocolate part, but remember to add the cocoa powder and not the powered vanilla. Take the two doughs out of the fridge and roll them out separately, using a rolling pin. I rolled out the white one first. Lay the chocolate dough on top of the white one, making sure they fit exactly (cut the excess dough if needed) and roll them up. Cut the roll in medium sized slices. Put the biscuits in 2 greased baking trays and bake at 200° C (400° F/ Gas Mark 6) for 10-15 minutes. The biscuits will be ready when golden. Anyway check the cooking with a tooth pick, they mustn’t overcook.
