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1
Grease and flour several baking sheets.
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2
In a large bowl mix the butter and sugar until light and fluffy.
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3
Gradually add the lightly beaten egg in 3 portions into the creamed mixture, beating well after each addition.
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4
Sift the flour into the creamed mixture and mix thoroughly until a soft dough is formed.
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5
At this point use your clean hands to mix it together.
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6
Add extra flour if the dough is too sticky.
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7
But be careful not to make the dough too hard.
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8
Divide the dough into two eaqual portions.
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9
Put the plain chocolate in a heatproof bowl and melt it.
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10
The best way to melt chocolate, without burning it, is to set it over a saucepan of gently simmering water until melted.
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11
Otherwise we can simply put the heart proof bowl in a microwave.
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12
Heat it for 30 seconds, give it a nice stir and put it again for another 30 seconds, if not melted completely.
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13
Take care to stir it well to avoid burning it.
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14
Mix the chocolate and sifted cocoa powder into one half portion of the dough.
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15
Do not add all of the cocoa powder, add only till you get the chocolate brown colour.
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16
Knead it to make a soft dough.
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17
Since the chocolate is a bit liquid, you may have to add extra flour.
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18
Into the other portion, add the grated lemon rind and mix well till you get a soft dough.
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19
Now, on a lightly floured surface, roll out/ flatten the chocolate dough and the lemon rind dough into a rectangular shape SEPERATELY.
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20
You can also roll it on a baking paper to avoid the dough sticking on to the surface.
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21
Take care to roll/ flatten it as exactly as possible.
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22
Place the flattened lemon rind dough over the chocolate dough and roll it tighty using the baking paper to guide you.
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23
Chill the rolled dough for a hour.
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24
Preheat oven to 190 degrees C. Cut the rolled dough into pieces of nearly 1 inch thickness and place it on the baking paper.
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25
Bake in the pre-heated oven for10-12 minutes or until lightly golden in colour.
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26
Transfer to a wire rack and leave it to cool completely before serving.
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27
It is important to take note that cookies & biscuits cook even after being taken out of the oven, during the cooling process.
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28
So even if you find the cookies are not cooked when immediately out from oven, don't worry, just wait for it to cool.
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29
Also don't over cook, then it will be hard and brittle.
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30
If you are using a fan forced oven, bake at 170 degrees C.
