chocolate vanilla layer biscuits

Biscuits are handy.

They can sidetrack a hungry belly that is calling out for food.

They can quieten a noisy Monkey.

You can eat them with one hand.

They can give a subtle little sugar hit, when the search is on.

You can balance one on your nose… if you felt so inclined.

And most importantly they are really easy to make.

Chocolate Vanilla Layer Biscuits, my current favourites.

Chocolate Vanilla Layer Biscuits

250g softened butter

220g (1 cup) caster sugar

4 tsp vanilla

2 eggs

450g (3 cups) plain flour

2 1/2 tbls cocoa

Beat softened butter and sugar together until creamy looking. Add vanilla and eggs, beat until mixed well. Add the flour and mix until a dough forms. Divide the mixture in half, and add the cocoa to one of the halves. Mix it in well. Roll out mixtures seperately, between two sheets of baking paper to about 1cm thickness with a rolling pin. Pop the dough sheets in to the fridge until hardens completely.

Once hardened, take the sheets out, remove baking paper and line the two doughs on top of each other. With a sharp knife, cut through the two layers, about an inch in width. Place strips on top of remaining dough and cut again, making sure it’s the same size. Once you have the four layers, cut strips into approximately 1 cm sized thickness. Lay them on a lined baking tray, and keep going with the rest of the dough.

Bake at 180C for approximately 25 minutes.

(This recipe makes quite a few biscuits… but it does depend on how much of the dough you eat raw.)

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29 thoughts on “chocolate vanilla layer biscuits

  1. These look like beautiful biscuits Brydie. I will confess to converting (or nearly converting!) from muffins to biscuits over the last year or so. I used to think biscuits were hard, but rolling dough between grease-proof paper changed my mind. And there’s more fun in eating biscuit dough than eating muffin mix 🙂

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  2. Yum. They resemble a cake we make in Norway called a ‘student’s bottom’, directly translated. It’s basically a cake that everyone can afford to make, even students. Few ingredients, no fuss, straight forward. Our version is dark on top, light at the bottom. I’m liking the stripes though!

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  3. I guess if you are going to eat the dough raw you have to make sure you eat even parts of chocolate and plain or otherwise there might be a measurement issue. LOL Looks yummy. Take Care, BAM

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  4. I agree.. this is why I love cookies.. and now your layered biscuit! My mom used to make something similar years ago.. this one brought back a lot of memories!! I think I would have one in each hand:)

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  5. beautiful. reminds me of abbracci cookies. not sure I understood the method (I am slow when it comes to 3-dimensional thinking) but they look amazingly cute

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  6. I haven’t visited here in a while, and look what I’m missing! I’ve been looking for a few sweet recipes that might freeze well – baked or unbaked and I think this one might be good. I’m still waiting, 10 days until the due date. And I’m hoping to bake/cook up a few things to pop in the freezer for later 🙂

    Thanks!

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