Chocolate mosaic shortbread

Instructions

First prepare the vanilla dough.

1. Knead the margarine, brown sugar, vanilla pith and salt and then gradually add the flour until the dough is nice and firm.
2. Flour the countertop and knead the dough into a flat rectangular whole and wrap it in cling film.
3. Leave to set in the refrigerator until use.

Then prepare the chocolate dough.

1. Knead the margarine, caster sugar, vanilla pith, La Vida Vegan chocolate spread and salt and then gradually add the flour, corn flour and cocoa powder, until the dough is nice and firm.
2. Dust the counter with a little flour, knead the dough into a flat rectangular whole and wrap in cling film.
3. Leave to set in the refrigerator until use.

Combine the two doughs.

1. Dust the counter with a little flour and roll out the dough slices, turning the dough regularly and dust with a little extra flour if necessary.
2. Let the slices of dough become firm again in the refrigerator.
3. Cut into equal strips and then start puzzling with the pieces of vanilla and chocolate dough. Stick the pieces of dough together with some water.
4. Roll out the remaining dough into a thin slice, brush with some water and roll the mosaic dough in it.
5. Then let the dough harden again in the refrigerator.
6. Preheat the oven to 170 ° C.
7. Line a baking tray with parchment paper, cut the mosaic biscuits into even slices and place on the baking tray. Bake the cookies in about 15 minutes.
8. Let cool and store in a biscuit tin.

Delicious with a cup of tea.

Ingredients vanilla dough

• 185 g flour
• 125 g margarine
• 65 g brown sugar
• vanilla pod, marrow
• pinch of salt

Chocolate dough

• 150 g flour
• 60 g corn flour
• 60 g brown sugar
• 2 tbsp. cocoa powder
• 100 g margarine
• 2 tbsp. La Vida Vegan chocolate spread
• 1 vanilla pod, marrow
• pinch of salt