Ingredients
Method
- Cream butter and sugar until light and fluffy. Add the egg and vanilla extract, and beat until combined.
- Mix in the flour, baking powder and salt, then turn out dough onto a clean work surface. Knead for 1-2 minutes until smooth. Divide in half, then knead the cocoa powder into one half.
- Roll each half into a square prism, 2 inches tall and 6 inches long. Refrigerate dough logs for at least 1 hour.
- Cut the dough logs into thirds, lengthwise, then roll onto the side and cut into thirds again. You should have 18 strips in total, each 6 inches long.
- Arrange the strips to recreate the logs but using alternating colours. Press together, and refrigerate for another 30 minutes.
- Preheat the oven to 180 C and line a tray with baking paper.
- Slice the logs into 1/4 inch thick slices and bake for 9-10 minutes or until set. Transfer to a wire rack to cool.
Notes
In my version, I’ve swapped the cocoa powder for freeze dried strawberry powder and a drop of red food colouring.
Images
