Cocoa & Vanilla Cookies

– sift the flour and the rice flour onto a large bowl;

– add the sugar, the vanilla seeds, the butter and the 2 eggs;

– mix everything together and knead well with you hands till you get a dough (try to work the ingredient as quick as you can can);

–  wrap the dough in some cling film and keep refrigerated for at least 1 hour;

– do the same with the ingredients for the cocoa pastry;

– shape both portions of dough with your hands into square logs 5cm in diameter and 15cm in length and chill the dough in the freezer for at least 30 minutes, so it’s easy to slice. Make sure both logs are the same size. You will need them to be uniform in size for the next step;

– take the doughs from the freezer, slice each log into 9 equal strips. Do this by slicing it into 3 long strips, then turn the dough 1/4- turn and slice it into 3 more even strips;

– to form the checkerboard pattern you need to lay 3 strips of dough in alternating flavors onto a cutting board. Top the 3 strips with 3 more alternating flavors. Repeat this one more time until you have a square with 9 strips. Repeat with the remaining dough;

– squeeze the logs together, try your best to keep the square shape, but making sure the logs hold together (you must not have gaps in between the strips);

– place the logs back in the refrigerator to chill to make them easy to slice into cookies;

– slice the dough logs into cookies and bake at 170 degrees for about 15 minutes or till light golden;

– allow them to dry onto a wire cooling rack, the store them into an air-tight container