INGREDIENTS
For the normal shortcrust pastry:
260g of 00 flour
120g of icing sugar
160g of butter
Vanilla extract
1 egg

For the cocoa shortcrust pastry:
200g of 00 flour
120g of icing sugar
60g of cocoa powder
160g of butter
1 egg

PREPARATION
1. Sift the flour, icing sugar, add the butter and knead with your fingers until you obtain a sandy dough. Then add the vanilla extract, the egg and knead with your hands. Get a smooth and compact pastry.
2. Place the dough between two sheets of baking paper and roll it out by pressing with a rolling pin. Leave in the fridge for 30 minutes.
3. Also prepare the cocoa shortcrust pastry by repeating the same procedure, but adding the cocoa powder.
4. Cut 1.5cm strips from both pastries.
5. Start making half the texture: alternately lift the white stripes (odd stripes) and fold them in half on themselves. Take a cocoa strip and place it vertically on the unraised strips (even strips). Continue like this until you complete half the braid.
6. Once you’ve finished half the braid, proceed in the same way with the other half. Cut off the excess pastry.
7. Use the molds to cut out the biscuits. Cook them in a static oven at 180° for 20 minutes.