Striped chocolate fingers
A recipe from the Good Food collection.
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- 100 g (3½ oz) unsalted butter, softened
- 75 g (2¾ oz/⅓ cup) sugar
- 1 teaspoon natural vanilla extract
- 1 egg, at room temperature
- 125 g (4½ oz/1 cup) plain (all-purpose) flour
- ½ teaspoon baking powder
- 1 tablespoon unsweetened cocoa powder, sifted
- 1 tablespoon plain (all-purpose) flour, extra, sifted
1. Cream the butter, sugar and vanilla in a medium-sized bowl using electric beaters until pale and fluffy. Add the egg and beat until just combined. Sift in the flour and baking powder and stir until a soft dough forms.
2. Divide the dough in half and transfer to a lightly floured work surface. Gently knead the cocoa into one portion and the extra flour into the other portion. Divide each portion of dough in half, cover with plastic wrap and refrigerate until firm.
3. Line a baking tray with baking paper. Roll out each portion of dough on a lightly floured work surface to form a 7.5 × 25 cm (3 × 10 inch) rectangle. Place a chocolate rectangle on the prepared tray, top with a plain rectangle and press down lightly. Repeat with the remaining rectangle layers, finishing with a plain layer. Cover with plastic wrap and chill for 2 hours.
4. Preheat the oven to 160°C (315°F/Gas 2–3). Line two baking trays with baking paper.
5. Transfer the dough block to a cutting board. Trim the edges, then cut into 3 mm (⅛ inch) thick slices. Place the slices about 1.5 cm (⅝ inch) apart on the prepared trays. Bake, swapping the trays halfway through cooking, for 15 minutes, or until the biscuits just start to colour. Allow to cool on the trays.
6. These fingers will keep, stored in an airtight container, for up to 2 weeks.