Ingredients:
- 150g icing sugar
- 400g flour
- 1 pinch salt
- 1 sachet vanilla sugar
- 300g butter
- 30g cocoa powder
- 1 medium egg white for glazing
Preparation:
Sift the icing sugar into a mixing bowl. Add the flour, salt, vanilla sugar and butter, cut into small pieces. Use the dough hook of a hand mixer to mix all the ingredients then knead by hand to make a smooth dough.Divide the dough into two halves. Wrap one half in clingfilm and put in a cool place. Mix the cocoa powder into the remaining dough then wrap that in clingfilm and refrigerate for approx. 30 mins.
Chequerboard pattern:
Form half the light dough and half the dark dough into rectangular slabs. Wrap in clingfilm and put in the freezer for approx. 30 mins. Divide each rectangular slab into three equal parts. Place side by side in alternating colours then cut each slab once more into three parts. Reassemble the parts in a chequerboard pattern. Cut slices 0.5 cm thick from each chequered block and place on a baking tray lined with baking parchment. Bake at 175°C for approx. 10-12 mins.
Spiral pattern:
Roll out the other halves of the light and dark dough to form two equal rectangles (30 x 15 cm). Brush one rectangle with egg white, lay the second rectangle on top and brush this with egg white too. Roll up tightly lengthways, starting from a long side. Cut slices 0.5 cm thick and place on a baking tray lined with baking parchment. Bake at 175°C for approx. 10-12 mins.
