Ingredients 250g butter
2 teaspoons vanilla essence
2 cups plain flour
2/3 cup pure icing sugar
1/3 cup custard powder
1 tablespoon cocoa
Preheat the oven to 180 degrees celsius.
Cream the butter and icing sugar together in a bowl.
Add the vanilla essence, flour and custard powder and mix until completely combined and creamy.
Divide the resulting mixture in half. Place one half in a fresh mixing bowl and add the cocoa. Stir until the cocoa is completely mixed through to make a chocolatey dough as well as the vanilla dough.
Knead both doughs until smooth. Wrap each dough in cling wrap and place in the refrigerator to chill for about 10 minutes.
Once chilled slightly, remove the doughs from the refrigerator. Place a sprinkling of flour over a cutting board. Onto the board, arrange alternate pieces of chocolate and vanilla dough, so that it creates a patchwork of black and white.
Sprinkle some flour over the patchwork and lay a sheet of baking paper over the top.
Use a rolling pin to roll the patchwork out to form a sheet of multicoloured dough that is 7-10mm thick.
Remove the baking paper sheet, then use cookie cutters to cut shapes from the sheet of freshly made dough. Place the cookie cutters on spaces of the dough that will result in each shape having both vanilla and chocolate in its form.
Place these shapes on a greased baking tray, or a baking tray covered with silver foil.
Bake for 10-15 minutes until cooked through. Baking time will differ depending on the thickness of the dough, which entirely depends on how large or small you want your cookies!
Remove from the oven and place the biscuits on a wire rack to cool and store in an airtight container, or eat them while they are still warm over a cup of tea, coffee or juice.