Choc-Vanilla Icebox Cookies

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Choc-Vanilla Icebox Cookies

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Ingredients

[/et_pb_text][et_pb_divider color=”#cccccc” divider_weight=”2px” _builder_version=”4.5.1″ max_width=”80px” max_width_tablet=”150px” max_width_phone=”150px” max_width_last_edited=”off|desktop” animation_style=”fold” animation_direction=”left” animation_intensity_fold=”5%” animation_starting_opacity=”100%”][/et_pb_divider][et_pb_text _builder_version=”4.9.3″ text_font=”Poppins||||||||” text_text_color=”#1e1e1e” text_font_size=”16px” ul_font=”||||||||” ul_line_height=”2em” animation_style=”fold” animation_direction=”left” animation_intensity_fold=”5%” animation_starting_opacity=”100%”]Makes about 24 (depending on size)

250g softened butter
250g castor sugar
2 tsp vanilla
3 large eggs
500g cake flour
50g cocoa powder, sifted[/et_pb_text][/et_pb_column][et_pb_column type=”2_3″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_text admin_label=”Title” _builder_version=”4.5.3″ text_font=”Poppins||||||||” text_text_color=”#1e1e1e” text_font_size=”26px” header_3_font=”Poppins||||||||” header_3_font_size=”26px” animation_style=”fold” animation_direction=”left” animation_intensity_fold=”5%” animation_starting_opacity=”100%”]

Instructions

[/et_pb_text][et_pb_divider color=”#cccccc” divider_weight=”2px” _builder_version=”3.2″ max_width=”80px” max_width_tablet=”150px” max_width_phone=”150px” max_width_last_edited=”off|desktop” animation_style=”fold” animation_direction=”left” animation_intensity_fold=”5%” animation_starting_opacity=”100%”][/et_pb_divider][et_pb_text _builder_version=”4.8.1″ text_font=”Poppins|300|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” animation_style=”fold” animation_direction=”left” animation_intensity_fold=”5%” animation_starting_opacity=”100%”]Cream together the butter, sugar and vanilla until light and creamy and the sugar has dissolved.

Add eggs, one at a time, mixing well between each addition.

Mix in the cake flour until well combined.

Set aside half of the mixture, then mix cocoa into the other half.

Spoon dollops of cookie dough onto a sheet of cling wrap, then roll to encase the dough and form a log (I use 1/3 of each mixture to make three smaller logs rather than one large one). Make sure each log is tightly wrapped with cling film then refrigerate for an hour or until set (you can also freeze them at this stage).

Preheat oven to 180c then line a baking sheet with baking paper.

Slice the set cookies (I slice mine about 5mm thick) then lay onto lined baking tray, leaving some space in between.

Bake for 12-15 minutes until the vanilla cookie side is lightly golden and cookies are set.

Cool on a wire rack.

Store in an airtight container.[/et_pb_text][/et_pb_column][/et_pb_row][/et_pb_section]