Vanilla Dough

1. Cream the butter and sugar in a bowl until white and fluffy.

2. Add beaten egg little by little and mix well.

3. Add a few drops of vanilla extract and mix well.

4. Sift in cake flour, then mix well with a spatula. When the dough starts to crumble, use your hands to mix tougher until formed. Then form into an inch and a half square rectangular stick. Wrap in plastic wrap and cool in the freezer for about 30 minutes to set and chill.

Chocolate Dough

1. Cream the butter and sugar in a bowl until white and fluffy.

2. Add beaten egg little by little and mix well.

3. Add a few drops of vanilla extract and mix well.

4. Sift in cake flour and cocoa powder, then mix well with a spatula. When the dough starts to crumble, use your hands to mix tougher until formed. Then form into an inch and a half square rectangular stick. Wrap in plastic wrap and cool in the freezer for about 30 minutes to set and chill.

Molding

1. Slice each dough lengthwise into 3 pieces. Swap the middle dough. Then Slice each set lengthwise into 3 pieces and swap the middle dough again. *slightly defrost the dough if they are too hard to cut.

2. Wrap in plastic wrap again and cool in the freezer for about 15 minutes to set and chill. *you can keep the dough in the freezer up to a week

3. Preheat the oven to 170C (338F). Slice the dough into 5mm (0.2 inch) thick. Place them on a baking sheet lined with parchment paper.

4. Bake at 170C (338F) for about 15 minutes. Cool the cookies on the baking sheet or a wire rack.