Two Tone Biscuits
Preheat oven to 180°C | 350F | gas 4.
In a large bowl, stir together the icing sugar, cocoa, flour and salt until well blended. Cut in the butter until lumps are no larger than peas.
Add eggs and vanilla; mix until a stiff dough forms, this may take a couple of minutes.
Lightly flour a surface and lightly flour a rolling pin, roll the cookie dough to about 1/2cm thick/ Cut the dough into desired shapes – using a cookie cutter. If the dough is too sticky, leave to chill in the fridge for a few minutes.
Place the cut cookies onto an un-greased baking tray, about 5cm apart. Bake in the pre-heated oven for 8-10 minutes,
Remove from oven and cool for 5 minutes before moving to a wire rack to cool completely.
Whilst cookies are cooling melt the white and dark chocolate in separate bowls in a microwave or in a bowl set over a pan of simmering hot water.
Take cooled cookies and dip one half in white chocolate, place on parchment to set.
Once set repeat on the opposite side with the dark chocolate