Directions

To Make Dough

1. In a large bowl, cream butter and sugar together with an electric mixer for 1-2 mins, or until well combined.
2. Add the vanilla extract and lemon extract, then gradually add the flour while mixing on low speed. Scrape the sides of the bowl with a rubber spatula as you go.
3. Place the dough onto a clean work surface and knead it by pressing small amounts away with the heel of your hand for 1- 2 mins. Divide the dough into two equal portions.
4. Sprinkle the cocoa powder over one of the dough and knead the dough until well mixed.
5. For each dough portion, place it between 2 sheets of cling wrap or baking paper. Use a rolling pin to shape each dough into 18cm squares, about 1cm thick. With a ruler and sharp knife, slice each square to 2cm-wide long strips.

To Make Cookies

1. Preheat oven to 175°C and line a baking tray with baking paper.
2. Place plastic wrap on work surface. Place 1 white dough strip between 2 strips of chocolate dough strips on the plastic. Brush the egg wash on the top and in between the strips. Press the strips together gently.
3. Add the second layer by alternating the colours and brush the egg wash, repeat again to finish the third layer with 2 chocolate strips and 1 white strip again. Wrap the dough log in plastic.
4. Repeat the steps for another log, starting with 2 white strips and 1 chocolate strip. Place in the fridge for 30 mins, or freeze for 15 mins.
5. Slice each cookie log into 5-6mm thick and place them on the lined baking tray. Bake for 10-12 mins, or until cooked. Remove from oven and to cool for 2 mins. Place the cookies on a wire rack until completely cooled. Enjoy immediately or store in an airtight container.