Ad

    Ad

    Method

    • step 1

      Put the flour, icing sugar, vanilla sugar, a pinch of salt, egg and soft butter in a stand mixer and mix. Tip the dough onto a lightly floured worksurface and knead briefly by hand. Cut the dough in half. Wrap one half and chill for an hour. Knead the cocoa and milk into the other half. Wrap and chill for an hour.

    • step 2

      Roll each batch of dough into a rectangle (about 30cm x 20cm) on a lightly floured worksurface. Coat the top of one layer with egg white then lift the other colour of dough on top and coat the top with egg white. Roll up tightly like a Swiss roll. Wrap and chill for 30 minutes.

    • step 3

      Heat the oven to 175C/fan 155C/gas 3½. Line 2 baking sheets with baking parchment. Cut the dough into slices about 5mm thick with a sharp knife. Bake in batches for 10-12 minutes, but don’t let the pale dough darken as you want to keep the contrast. Allow to cool completely.

    Ad

    Comments, questions and tips (2)

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    A star rating of 3 out of 5.2 ratings

    daveck

    I liked this recipe - it's definitely a challenge to get the two layers close in size and rectangular - if I did it again I would try use a tin to help form the dough before final rolling. One thing I did find was that the cooking time was significantly longer in a fan oven than 10-12 minutes. My…

    makepondsnotwar

    question

    How do you do the checkerboard version?

    goodfoodteam avatar
    goodfoodteam

    Hi, thanks for your question. Make each dough into a thick rectangle shape and cut each rectangle lengthways into 5 (so you have 10 long pieces in total). They should be the same height and width. Lay a dark piece next to a white piece and then another dark piece. Repeat on top in alternate colours.…

    Ad
    Ad
    Ad