Triple Choc Cookies
250g/9oz/2½ cups plain (all-purpose) flour
125g/4oz/½ cup caster (superfine) sugar
175g/6oz/¾ cup butter, cubed
1 tsp vanilla extract
50g/2oz dark (semi-sweet)chocolate, roughly chopped
50g/2oz milk chocolate, roughly chopped
50g/2oz white chocolate, roughly chopped
1 Put the flour and sugar in a bowl, add the butter and rub in with your fingertips until it resembles fine breadcrumbs.
2 Stir in the vanilla and chocolates, mixing until the crumbs and chocolate stick together. Squeeze gently to make a ball.
3 Knead the dough lightly until smooth, then place on a piece of parchment paper and roll into a cylinder, 25cm/10in long and 5cm/2in diameter. Wrap the parchment around the dough and chill in the refrigerator for 30 minutes.
4 Unwrap and cut into 20 slices, about 1cm/½in thick.
5 Preheat the oven to 180°C/350°F/Gas 4. Arrange the slices on a non-stick baking sheet and bake in the oven for 12–15 minutes. Cool and serve or freeze.