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How to make Chocolate and vanilla zebra biscuits

Yield = 30
Prep time: 0:50
Cook time: 0:45
Total time: 1:35

Ingredients

  • 200g Western Star butter, at room temperature
  • 150g (1 cup) icing sugar mixture
  • 1 teaspoon vanilla bean paste
  • 1 egg
  • 300g (2 cups) plain flour, sifted
  • 75g (1/2 cup) self-raising flour, sifted
  • 3 teaspoons espresso coffee granules
  • 2 teaspoons NESTLÉ BAKERS' CHOICE Cocoa, sifted
  • 250g dark chocolate (70% cocoa)
  • 50g copha, chopped
  • 60g chocolate-coated coffee beans

Method

  • Step 1 Use electric beaters to beat butter, icing sugar and vanilla in a bowl until just combined (not light and fluffy). Add egg. Beat until just combined. Stir in flours to form a soft dough. Divide dough in half. Lightly knead coffee and cocoa into 1 half. Roll out between 2 sheets of baking paper into a 5mm-thick, 24cm square. Repeat with plain dough. Transfer paper and dough to 2 separate baking trays and place in the fridge for 20 minutes or until firm.
  • Step 2 Preheat oven to 180°C/160°C fan forced. Line 2 baking trays with baking paper. Cut each square of dough into four 6cm lengths. Stack dough together alternately, brushing with a little water in between, to stick. Cut stack in half. Secure together to create a tall stack of 16 layers. Place in fridge for 20 minutes or until firm. Trim sides to make a rectangular shape. Place stack sideways on a clean chopping board (this makes it easier to slice dough evenly). Cut into 5mm-thick slices.
  • Step 3 Place biscuits 1cm apart on prepared trays. Bake for 10-15 minutes or until lightly browned. Cool on trays for 5 minutes then transfer to a wire rack to cool completely.
  • Step 4 Place chocolate and Copha in a microwave safe bowl. Microwave on medium-high, stirring every 30 seconds, for 1-2 minutes or until smooth. Dip biscuits at an angle into chocolate, allowing excess to drip off. Transfer to a lined tray. Top with a chocolate coated coffee bean. Set aside to set.