Cream butter and castor sugar until light and fluffy.Add egg and vanilla, beat well.Sift flour and cocoa and add to creamed mixture.Combine food colouring and vinegar and add.Turn the dough onto a lightly floured surface and knead until smooth. Wrap in clingwrap and refrigerate for 30 minutes.Roll out dough lightly to 5mm thick on a lightly floured surface and cut into shapesPlace on baking tray lined with non stick baking paper and bake at 180C for 10-15 minutes until firm to the touch. Allow to cool on the tray
INFO & TIPS
250g thick cream cheese
5ml vanilla extract
750ml icing sugar
Cream butter until fluffy.
Beat in the cream cheese and beat until well combined.
Add the vanilla and icing sugar and beat till fluffy.
Sandwich biscuits together