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.