Ingredients:

  • 1 cup (225g) unsalted butter, browned and cooled
  • 3/4 cup (150g) granulated sugar
  • 1 large egg (50g)
  • 1 tsp (5ml) vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 tsp (5g) baking powder
  • 1/4 tsp (1.5g) salt
  • 2 tbsp (15g) unsweetened cocoa powder
  • 1-2 drops (0.1ml) gel food coloring
  • 1 tbsp (15ml) milk

Instructions:

  1. Cream the softened butter and sugar together using an electric mixer until the mixture is pale and fluffy.
  2. Beat in the egg and vanilla extract until fully emulsified.
  3. In a separate bowl, whisk together the flour, baking powder, and salt, then slowly integrate the dry ingredients into the wet mixture until a soft dough forms.
  4. Divide the dough into two equal portions.
  5. To the first half, fold in the cocoa powder and milk until the chocolate color is uniform.
  6. To the second half, fold in the gel food coloring and knead briefly until the color is consistent.
  7. Roll each colored dough into a rectangle of equal size and thickness (approximately 1/2 inch).
  8. Carefully stack one rectangle on top of the other and roll the dough tightly from the long edge into a cylinder, pressing firmly to remove air gaps.
  9. Wrap the log tightly in plastic wrap and refrigerate for 2 hours.
  10. Preheat the oven to 350°F (175°C).
  11. Slice the chilled log into rounds approximately 1/4 inch thick.
  12. Bake for 12-15 minutes or until the edges are set but not browned.