Zebra Biscuits

With some Amazon vouchers from a generous family member, I decided to use it as an opportunity to snag a couple of new baking books. I had recently seen an advert for the celebrity Great British Bake-Off, I remembered that I had been meaning to pick up their books for a while ... so I did.

Both books are crammed with many tasty treats, but the first one I wanted to try as soon as I saw it was zebra biscuits, a combination of dark chocolate and white chocolate biscuit. What could be better?


Ingredients:

• 50g Dark Chocolate
• 50g White Chocolate
• 125g Butter, softened
• 100g Caster Sugar
• 1 large egg
• ½ tsp vanilla extract
• 250g plain flour
• ½ tsp baking powder
• pinch of salt

Method:

1. Melt the white chocolate in a bowl over a pan of hot water, then put to one side to cool a little. The do the same for the dark chocolate.
2. Beat the softened butter until it starts to turn pale, then add in the sugar and beat until light and fluffy.
3. Mix the egg and vanilla essence, then add a little at a time to the butter and sugar mixture, mixing well in between each addition.
4. In a separate bowl, mix together the flour, baking powder and salt. 
5. Add this a little at a time, again mixing well between each addition, to the butter mixture. 
6. Stop mixing as soon as the dough forms, and divide it into two. Put half into a separate bowl
7. Stir (or knead) the dark chocolate into half of the dough.
8. Do the same with other half and the white chocolate

9. Form one of the pieces of dough into a brick shape in between two pieces of cling film
10. Using a rolling pin (I also used my hands) form the mixture into a 15x20cm rectangle. Fold the cling film around it, place it on a tray and chill for an hour.
11. Do the same for the other piece of dough.
12. To form the biscuits, peel one side of cling film off each piece, then carefully lay the dark dough on top of the white dough, and press together gently.
13. Using a sharp knife, trim and neaten the rectangle so that it forms a perfect 15x20cm rectangle.

14. Then, cut into three 5cm wide strips. Lay the edge strip over the middle strip, then repeat with the other edge piece. Wrap up your stripped brick, and chill for another 20 minutes.
15. Preheat the oven to 350 F / 180 C / Gas mark 4
16. Cut from one end in 5mm slices. Place a little apart on a lined baking tray and bake for 8-10 minutes or until the edges start to colour.
17. Leave to cool for about three or four minutes before carefully transferring to a cooling rack, or they will fall apart.

Servings	30
Calories per serving	93 kcal