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Vanilla-choc slice and bake cookies
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Prep Time:
75 minutes
Cook Time:
35 minutes
Total Time:
110 minutes
Freezer-friendly vanilla-chocolate slice-and-bake cookies for instant indulgence.
Ingredients:
  • 250g butter, softened
  • 215.00 gm caster sugar
  • 2 tsp vanilla bean paste
  • 625.00 ml plain flour
  • 20.00 gm Dutch-processed cocoa
  • 20.60 gm milk
Instructions:
  • Beat butter, sugar, and vanilla with an electric mixer for 5 minutes until light and fluffy. Mix in the egg until combined. Stir in the flour until just combined. Transfer 2/3 of the dough to a separate bowl. Add cocoa and milk to the remaining dough and mix thoroughly.
  • Take half of the leftover plain dough and knead it into a ball. Roll and shape the dough into a 30cm long log. Wrap it in baking paper and freeze for 20 minutes until firm. Shape the chocolate dough into a ball and wrap it in plastic. Repeat the process with the rest of the plain dough. Refrigerate until ready to use.
  • 1. Place the chocolate dough between two sheets of baking paper and roll it out until it is 3mm thick. Cut it into a 20cm x 30cm rectangle. 2. Unwrap the cookie log and position it along one long side of the chocolate dough. Roll up the dough to cover the log. 3. Wrap the dough in baking paper and freeze it for 15 minutes.
  • - Flatten the remaining dough between 2 sheets of baking paper until 3mm thick. Shape it into a 25cm x 30cm rectangle. - Unwrap the cookie log and position it along one long side of the dough. Roll up the dough to cover the log entirely. - Wrap the roll in baking paper and freeze for 30 minutes, or until it becomes firm.
  • Preheat the oven to 180°C/160°C fan-forced and line 3 large baking trays with baking paper.
  • Unwrap the cookie log, then slice it into 1cm-thick pieces using a flat-bladed knife. Space the slices 3cm apart on prepared trays and bake one tray at a time for 10 to 12 minutes until the edges begin to lightly golden. Let the cookies cool on the tray for 5 minutes before transferring them to a wire rack lined with baking paper to cool completely. Serve and enjoy!

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