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.
This is how I made:
- Creamed 125g unsalted butter with 100g vanilla (caster) sugar until light and fluffy.
- Beat in 1/2 tsp vanilla extract.
- Beat in 1 large egg.
- Sifted in 250g flour (half wholemeal spelt, half white) with ½ tsp baking powder and a pinch of pink Himalayan rock salt.
- Stirred this all together until all incorporated. Formed the dough into a ball, then divided into two equal pieces.
- Melted 45g white chocolate (vanillary G&B) gently in a bowl over hot water, then added it to one half of the dough, mashing it together until fully incorporated.
- Melted 45g of 85% dark chocolate (vanillary G&B) gently in the same bowl over hot water then added to the other half of the dough, again mashing together until all incorporated.
- Left in my cold kitchen to harden up for about 20 minutes.
- Rolled both pieces of dough out to form rectangles of 20 x 15 cm.
- Placed one on top of the other, then cut lengthways into three equal pieces.
- Placed these one on top of each to form a long rectangle of six layers. Pressed down gently.
- Cut slices (approx 5mm) and laid them on a lined baking tray. I only got 33 rather than the requisite 40 – obviously didn’t make mine quite thin enough.
- Left in the cool to harden up for a bit then baked at 180°C for 10 mins until the white stripes were just golden (or slightly more so in some cases!)
- Transferred onto a wire rack to cool.
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.
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 … who has chosen chocolate as this month’s theme.