Twisty black and white bickies
May 14, 2010 § 4 Comments
Image included this time – now we’re getting fancy,hey! 😉 Technically they’re brown and white.. but what-evs.
These bickies are suitable for children to make with supervision. Or not. But my 3 y/o certainly loved making them with me although technically mine were “prettier” than hers, 😉
- 200g salted organic butter, softened
- 1/2 cup castor sugar
- 1 egg
- 1 tsp vanilla extract or 1 vanilla bean, insides scraped into the bowl
- 1 cup plain flour
- 1/4 cup raw cacao – or normal cocoa works just fine
What you do:
- In a bowl, put the butter in and pour the sugar on top. Using a wooden spoon, mash and hammer the two together as if you’re trying to mash potato, but do it harder with more vigor, just cos it’s fun.
- Add all but about 1 tbsp of the flour and work it in. Add the egg and the vanilla and mix it well. Give it a good beating so it combines. Roll your sleeves up and using your hands, give the dough a bit of a knead/mash with your fingers.
- Divide the dough in half. Add the cacao to one half, kneading it with your hands. Knead the other dough and add the remaining flour to the mixture. Pat both doughs down into flattish discs and then wrap in glad wrap separately and place in the fridge for about half an hour. Any longer is fine but it needs a minimum of 30 mins.
- Preheat the oven to 180 degrees when you’re ready to cook them.
- Flour the surface lightly and roll the white mixture into little thing strips/logs. Then do the same with the chocolate ones.
- Grabbing one of each colour, press the top together so the top is joined and then twirl them so they kind of twist together, then press the ends together. Place on a baking tray lined with paper or an oiled baking tray works too. Allow a little room for each to spread.
- Bake in the oven for about 15 minutes or until they’re crisp.
- Let them cool before eating and enjoy. These taste great cold from the fridge dunked into a cup of hot coffee.