This recipe is best with
Recipe Ingredient
- 175g butter
- 125g castor sugar
- 3/4 tsp vanilla essence
- 1 egg
- Sift:
- 280g plain flour
- 1/4 tsp baking powder
- 1 tbsp cocoa powder
- 10g melted cooking chocolate
- 1/2 tsp instant coffee essence
Instructions
- Beat butter and sugar in a mixing bowl until light and creamy. Add vanilla and egg; beat until combined. Stir in sifted dry ingredients and mix into a soft dough, then divide mixture into two portions.
- To one portion add cocoa powder, instant coffee essence and melted chocolate. Lightly knead until well combined. Leave the other portion plain.
- Roll out the two different portions separately to even-sized rectangles of about 2mm thick. Place one layer on top of the other on a sheet of non-stick baking paper. Roll up swiss-roll style and refrigerate the dough for 30 minutes until firm.
- Cut the rolled dough into slices about 4mm thick and place on the prepared trays, spacing them out well. Bake in a preheated oven at 180°C for 13 minutes or until golden brown. Cool on wire racks before storing in airtight containers.
