| ½ cup butter or margarine,
softened 1/3 cup granulated sugar 1 egg |
1 tsp vanilla
3 tbsps milk 1¾ cups plain flour ½ tsp baking powder |
pinch of salt
2 tbsps cocoa 1 tbsp butter or margarine, softened |
| 1. Cream the first amount of butter
and sugar together. Beat in eggs, vanilla and milk.
2. Stir flour, baking powder and salt together and add. Mix into a ball. Divide into 2 equal portions. 3. To 1 portion add cocoa and remaining butter. Mix well. Roll out each portion between sheets of waxed paper to 1/8 inch (3 mm) thick. Make them the same size in a rectangular shape. Remove top papers. 4. Invert white layer over chocolate.
Remove top paper. Roll, removing bottom paper as you roll. Wrap and chill
overnight. To bake, slice thinly. Place on ungreased cookie sheet. Bake
in 190oC (375oF) for about 6 minutes.
|