INGREDIENTS1 cup all -purpose flour
1/4 cup butter
1 egg
1 tsp vanilla essence
3/4 cup powdered sugar
1-2 tbsp cocoa powder
METHOD
Blend together butter, vanilla essence and egg in beater or using hands till creamy. Add flour little by little in two steps. Once blended well, add powdered sugar to make bread-crumb like texture.
Transfer it into bowl and combine together to make dough (if required add 1-2 tbsp milk).
Divide dough in 2 equal portions. Keep one portion aside.
Take other part of dough and put cocoa powder and knead again.
Wrap both the dough in plastic sheet and keep in freezer for 30 minutes.
After 30 minutes, roll both the dough's using rolling pin (dust your rolling pin well with flour to avoid stickiness).
Gently lift up one dough and keep it on other.
Now roll it and in cylindrical shape and again keep in freezer for 15 minutes.
Cut in slices.
Pre-heat oven at 180°C and bake for 15-18 minutes or till base turns brown.
Pictorial:
1. Take 1/4 cup butter.
2. Vanilla essence and 1 egg, beat in beater till creamy.
3. Like this.
4. Add flour little by little in 2 parts.
5. Blend well.
6. Now add 2nd remaining part of flour.
7. Blend again and add powdered sugar.
8. Blend well.
9. Transfer into a bowl.
10. Knead into soft dough.
11. Divide dough in equal portion.
12. Take one portion and add 1-2 tbsp cocoa powder and again knead it well so that cocoa powder get blend well.
13. Wrap into plastic sheet and keep in freezer for 30 minutes.
14. Take out from freezer.
15. Dust rolling pin well with flour and roll into sheet.
16. Like this.
17. Same with chocolate dough.
18. Place one dough on the other.
19. Like this and remove sheet slowly from top.
20. Again wrap it and keep in freezer for 15 more minutes.
21. Cut it into slices.
22. Grease baking tray and bake it for 12-14 minutes at 180°C.
23. Serve!
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