(TRICOLOUR COOKIES)Ingredients :-
120g vegetable shortening
220g butter
150g icing sugar
1 small egg, lightly beaten
1 teaspoon vanilla essence
30g cocoa powder
1 teaspoon coffee essence
100g white chocolate, finely chopped
1 teaspoon vegetable shortening
Flour Mix
400g plain flour
200g corn flour
1 teaspoon baking powder
1. Use a wooden spoon to mix vegetable shortening, butter and icing sugar well. Add egg and vanilla, stir to mix well. Add sifted flour mix. Mix well to make a soft crumbly dough.
2. Divide dough into 3 portions. Put cocoa powder into one; coffee essence into another and leave the last portion plain.
3. Roll out each portion into 4-cm thickness. Cut into 3-cm wide strips, measuring 15cm in length.
4. Lay a sheet of plastic cling wrap on the table. Place the plain cookie dough on the plastic sheet. Top with the strip of coffee dough then the strip of cocoa cookie dough. You'll have cookie strips on top of each other.
5. Place another sheet of cling wrap over and press on all sides to shape dough into a log (about 15cm long and 1.2cm thick). Cover with more cling wrap and refrigerate until slightly hardened, about 10-15 mins.
6. Preheat oven to 180°C. Grease a large baking pan. Remove cookie dough from fridge. Using a sharp knife, cut dough into 4mm thick slices.
7. Arrange on a baking tray so cookies do not touch. Bake for 20-25 mins. Cool on wire racks.
8. Place white chocolate and vegetable shortening in a heatproof bowl over a pan of boiling water. Stir until chocolate melts. Spoon into a piping bag with plain nozzle. Pipe over cooled cookies.
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