INGRIDEINTS

  1. Refined flour – 75 grams
  2. Butter – 50 grams
  3. Icing Sugar – 30 grams
  4. Egg – 10 grams
  5. Vanilla essence – 2 ml

 

  1. Refined flour – 60 grams
  2. Cocoa Powder – 15 grams
  3. Butter – 50 grams
  4. Icing Sugar – 30 grams
  5. Egg – 10 grams
  6. Vanilla essence – 2 ml

 

 

PROCEDURE

  1. Cream toghther butter and sugar.
  2. Now add egg and vanilla extract to the mixture
  3. Now add flour just mix until combined. Do not over mix.
  4. Repeat the process for chocolate dough.
  5. And refrigerate both the dough.
  6. Roll each in rectangle shape and cut .5 inch to .5 inch thickness in long bars
  7. Arrange alternatively in 3*3 matrix, again refrigerate for 30 mins.
  8. Cut thin slices and bake.
  9. Bake at 140 degrees Celsius for 15-20 mins.