Directions
- 1Start by mixing room temperature butter with icing sugar using a spatula, smoothing it out.
- 2In another bowl, mix oil, water, and baking powder, then whisk well.
- 3Add the oil, water, and baking powder mixture to the butter mixture.
- 4Now add all-purpose flour in batches, mixing gently till it comes together.
- 5Knead lightly by hand until you have a smooth dough.
- 6Split the dough into two portions: one plain and one with cocoa and a bit of coffee essence for flavor.
- 7Roll both doughs into thin logs.
- 8Layer the white and chocolate logs alternately.
- 9Press to form a patterned block.
- 10Wrap and chill the dough for 15 minutes.
- 11Slice the chilled dough.
- 12Bake at 340 degrees Fahrenheit for 15 minutes until the sides turn golden.
Ingredients
- room temperature butter
- icing sugar
- oil
- water
- baking powder
- all-purpose flour
- cocoa
- coffee essence
Equipment
spatulabowl
Tips
- No whisking needed for the butter and icing sugar mixture.
- The oil, water, and baking powder mixture acts as a secret egg substitute for better crunch and longer shelf life.
- Knead lightly by hand for a smooth dough.
- Chill the patterned dough block for 15 minutes before slicing.
- Bake until the sides turn golden.
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