Easter Shortbread Twists - cooking recipe

Ingredients

1/4 cup flour
3/4 cup rice flour
3/4 cup powdered sugar, plus additional for dusting
12 tbsp (1 1/2 stick) cold butter, chopped
1 None egg
2 tbsp milk
2 tbsp unsweetened cocoa powder

Preparation

Preheat the oven to 350\u00b0F. Line 2 large baking sheets with parchment paper.
Sift the flours and powdered sugar together into a bowl. Rub in butter using fingertips, until mixture resembles breadcrumbs. Beat egg and milk in a small bowl. Add to the flour mixture and mix until dough comes together.
Turn out onto a lightly floured surface. Knead gently. Halve the mixture and knead cocoa powder into one half.
Roll half tablespoonfuls of plain dough into 4-inch logs. Repeat using chocolate dough. Twist one plain and one chocolate log together, pressing ends together. Arrange on baking sheets.
Bake for 15-20 mins until firm. Cool on baking sheets 5 mins. Remove to wire racks; cool completely. Store twists in an airtight container.