6 tbsp. cocoa powder
2 tbsp. butter, room temperature
2 tbsp. milk
1 tbsp. baking powder
2 egg yolks
4 tsp vanilla extract
2 tbsp. milk
In a microwavable bowl combine the milk and butter and microwave for a few seconds to melt the butter.
Stir in the cocoa powder and mix well with a spatula then set to one side.
Sift the flour and baking powder together.
Add the butter to a food processor and beat on a medium speed until light and creamy. Gradually add in the sugar and beat until fluffy.
Add the egg yolks one at a time, beating well after each addition.
Lastly, add the vanilla extract and the milk and mix until thoroughly combined.
Reduce the speed of the food professor and add in the sifted ingredients.
Once the sifted ingredients have been added, increase the speed and beat until the mixture forms a dough.
Section away ¾ of the dough and set to one side.
Leave ¼ of the dough still in the food processor and mix in the chocolate mixture from earlier – mix until thoroughly combined.
Shape the vanilla and chocolate dough in to balls, then using a sharp knife cut each ball in to two equal halves.
On a sheet of baking paper, roll out one half of the vanilla dough in to a rectangle shape and roll out one half of the chocolate dough to the same size.
Place the chocolate dough on top of the vanilla dough and use the rolling pin to remove any air pockets and ensure that the dough’s are stuck together.
Starting with the short end facing you, tightly roll the dough in to a log shape.
Repeat the last two steps with the other half of the vanilla and chocolate dough. So you have two logs.
Wrap each log in cling film and place in the fridge for 30 minutes.
Using a sharp knife, slice the logs in to ¼ inch slices.
Line a baking tray with baking paper and place the biscuits on the tray leaving ample space between each biscuit.
Bake at 170C/Gas mark 5 for around 15-20 minutes.
Once golden brown transfer to a wire cooling tray to cool completely.