Chequerboard Biscuits

Method

1. Sieve the flour, baking powder and salt into a bowl and set aside. In a large bowl cream the butter and sugar until pale. Beat in the eggs one at a time followed by vanilla extract.

2. Add the flour to the butter mix and mix until just combined. Split the mixture into two and add the cocoa powder to one half.

3. Wrap both doughs in cling film and chill for at least an hour.

4. On 2 sheets of non-stick baking parchment draw a 7 x 5 inch rectangle and flip the paper over so the ink is facing down. Unwrap the dough and place in the middle of each rectangle.  Place another sheet of baking paper on top of the dough and roll out the dough to fit within the marked rectangle. Use the edge of a knife to push the dough into the shape of the rectangle and try to ensure it is flat, even and as neat as possible. Do this for both doughs.

5. Remove the top parchment and cut each rectangle into 3 equal strips, cutting across the long edge. Place 3 strips of dough on top of each other, alternating with vanilla and chocolate dough so you end up with 2 long slabs of dough, 3 strips high. Cut each slab again long ways into 3 equal strips. Remove the centre strip from each slab and place into the other slab so you have 2 slabs forming 9 small alternating rectangles cross-wise. Wrap each slab in cling film and chill for another 30 mins.

6. Preheat the oven to 170°C (150°C fan, gas mark 3). Remove the dough from the fridge, unwrap and slice each log cross-wise into biscuits, approx. ¼ inch thick.

7. Place your biscuits onto a non-stick baking parchment and bake for 12 mins per batch. Remove from the oven and allow to cool on a wire rack.