As nearly all of the letters in the alphabet have been used up, we’ve now arrived at the letter Z for AlphaBakes. Initially I was a little puzzled as to what to make as zuccini isn’t in season in this part of the world and I didn’t fancy making zabaglione.
Then I remembered the recipe I’d bookmarked ages ago for two-chocolate zebras, but couldn’t actually remember which book it was in. I hastened to my bookshelves and had a quick rifle through. Ah, there it was in Linda Collister’s The Great British Bake Off with a piece of paper marking the page. Now was obviously the time to make them.
Fiddly biscuits are not really my thing, but I was glad I made these as they looked quite impressive and weren’t nearly as fiddly as I thought they were going to be. They were also quite delicious with the sweet white chocolate contrasting nicely with the less sweet and more intense dark layers. The biscuits were nice and crisp with a buttery taste and it was hard to stop at only one. So I didn’t.
- 125g unsalted butter – softened
- 100g golden caster sugar (I used vanilla sugar for an extra vanillary hit)
- ½ tsp vanilla extract
- 1 large egg
- 250g flour (half wholemeal spelt, half white)
- ½ tsp baking powder
- 1 pinch sea salt (I used pink Himalayan rock salt)
- 45g white chocolate (I used (vanillary Green & Black’s)
- 45g of 85% dark chocolate
- Cream the butter with the sugar until light and fluffy.
- Beat in the vanilla extract, followed by the egg.
- Sift in the flour, baking powder and salt. Then stir everything together until all incorporated. This bit can be tough going as the mixture is stiff.
- Form the dough into a ball, then divide into two equal pieces.
- Melt the white chocolate gently in a bowl suspended over hot, but not boiling water. Then add it to one half of the dough, mashing it together until fully incorporated. Form into a rectangular block.
- Melt the dark chocolate gently in the same bowl suspended over the same pan of hot water. Then add to the other half of the dough, again mashing together until all incorporated. Form into a rectangular block.
- Cover the two rectangles with a wrap or place in a plastic bag and leave in the fridge for about 20 minutes to firm up.
- Roll both pieces of dough out to form rectangles of 20 cm x 15 cm.
- Place one on top of the other, then cut lengthways into three equal pieces.
- Stack these one on top of each to form a long rectangle of six layers. Press down gently so they bond.
- Cut into thin slices, approx 5 mm and lay them on a lined baking tray. I got 33.
- Leave somewhere cool to firm up for another 20 minutes, then bake at 180℃ (160℃ fan, 350℉, Gas 4) for 10 minutes or until the white stripes have just turned golden.
- Transfer onto a wire rack to cool.
I’ve had this recipe bookmarked ever since I first got the book The Great British Bake Off: Have to Bake by Linda Collister so I’m submitting this to Jac’s Bookmarked Recipes over at Tinned Tomatoes.
I’m also entering these into The Biscuit Barrel with Laura of I’d Much Rather Bake Than. She’s chosen chocolate as this month’s theme.