Choc-Vanilla Noughts and Crosses
Prep: -
Cook: 40 mins + refrigeration
Servings: 30
These Choc-Vanilla Noughts and Crosses biscuits are fun to make, eat and play with! See how long they last though..
Ingredients
- 125g (4 ounces) butter, softened
- ½ cup (110g) CSR Caster Sugar
- 1 egg
- 1 tsp vanilla extract
- 1⅔ cups (250g) White Wings Plain Flour
- 2 tbsp cocoa powder
- 2 tsp milk
- ⅓ cup (50g) white choc Bits
- ⅓ cup (50g) dark choc Bits
Method
- Preheat oven to 180°C/350°F. Line oven trays with baking paper.
- Beat butter, sugar, egg and extract in a small bowl with an electric mixer until combined; stir in sifted flour, in two batches.
- Divide dough in half; stir sifted cocoa and milk into one portion. Cover; refrigerate dough for 30 minutes.
- Roll dough portions, separately, between sheets of baking paper until 5mm (¼-inch) thick. Cut 15 x 6cm (2¼-inch) rounds from each; place 2.5cm (1 inch) apart on trays.
- Press white choc Bits onto chocolate rounds to make crosses; press dark choc Bits onto vanilla rounds to make noughts. Bake for 15 minutes or until a biscuit can be pushed gently without breaking; cool on trays.
You need 96 white and 96 dark choc Bits to make the noughts and crosses for these biscuits. Store the biscuits in an airtight container at room temperature for up to a week.
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