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Zebra Shortbread:
7 oz / 200g plain flour,
4 oz / 114g cornflour,
4 oz / 114g butter
8 oz / 225g caster sugar
1 oz / 30g cocoa - the darker the better!
Dash of milk to bind.
Measure out 4 oz of plain flour, then half of the cornflour, butter and sugar. Cream the butter and sugar, then fold in the flour and cornflour and work to a dough with milk as required.
Repeat with the rest of the ingredients, including the cocoa.
Roll out both doughs to about 7mm, then brush the top of one with water. Press the other layer on top, trim the edges and cut into 3 rectangles. Brush the top of one with water again, stack up, rinse and repeat...
Once you've got as many stripes as you like, roll the stack gently to stick them together, slice thinly and carefully transfer to a baking sheet.
Bake at gas 5 / 375 / 190 for about 15 - 20 mins, until just starting to go firm.
7 oz / 200g plain flour,
4 oz / 114g cornflour,
4 oz / 114g butter
8 oz / 225g caster sugar
1 oz / 30g cocoa - the darker the better!
Dash of milk to bind.
Measure out 4 oz of plain flour, then half of the cornflour, butter and sugar. Cream the butter and sugar, then fold in the flour and cornflour and work to a dough with milk as required.
Repeat with the rest of the ingredients, including the cocoa.
Roll out both doughs to about 7mm, then brush the top of one with water. Press the other layer on top, trim the edges and cut into 3 rectangles. Brush the top of one with water again, stack up, rinse and repeat...
Once you've got as many stripes as you like, roll the stack gently to stick them together, slice thinly and carefully transfer to a baking sheet.
Bake at gas 5 / 375 / 190 for about 15 - 20 mins, until just starting to go firm.