Chequered biscuits

Step 1: Cream the 10 ½ oz butter and 5 ½ oz icing sugar until light and fluffy. Add the sieved 14 oz plain flour and knead well.

Step 2: Divide the dough into 3 equal portions. Knead the 1 ½ tbsp cocoa powder and 1 ½ tbsp drinking chocolate into one portion. If the dough becomes dry, add the 1 tsp milk.

Step 3: Divide the brown portion into 5 parts and roll each into a rope 30 cm long and 1 cm thick.

Step 4: Divide one white portion into 4 parts and roll into ropes of the same size.

Step 5: Roll the last white portion out on cling film into a 15 × 30 cm rectangle.

Step 6: Stack the ropes in the centre of the white sheet in three layers: brown, white, brown; then white, brown, white; then brown, white, brown. This makes the chequerboard.

Step 7: Lift the sides of the white sheet over the stack to cover it completely, pressing gently so there are no gaps.

Step 8: Chill in the fridge for 3 hours until firm.

Step 9: Heat the oven to 350°F (325°F fan). Cut the log into 6 mm slices and arrange on lined baking trays.

Step 10: Bake for 12–15 minutes until light brown at the edges. Cool on a wire rack.