- 185g butter @ room temperature (Down from 250g)
- 120g brown sugar (Changed from caster sugar -> Brown sugar ; Down from 275g)
- 1/2 tablespoon vanilla essence (Down from 2 Tablespoons)
- 1/2 tablespoon peppermint essence
- 1 egg
- 375g plain flour
- 1 1/2 baking powder
- 1 3/4 tablespoon cocoa powder
- Baking Paper
180ºC for 12 minutes
- Beat butter and sugar together with an egg beater until fluffy
- Mix in egg and vanilla essence
- Sift in flour and baking powder + continue beating
- Seperate dough into 2 halves. Mix chocolate and peppermint essence into one half.
- Roll the both doughs into flat rectangles approx 2mm thick.
- Place the chocolate layer ontop of the vanilla layer.
- Roll the doughs carefully and wrap them in baking paper + put them in the freezer for about 10 minutes
- Wash up during this time
- Take out the dough and cut it into slices.
- Bake them for 12 minutes at 180ºc.
End result :
