Vanilla & Chocolate twisted cookies

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125g (4 ounces) butter, softened

1/2 cup (110g) caster sugar

1 egg

1 tsp vanilla extract

1 2/3 cups (250g) plain flour

2 tsps instant coffee granules

2 tsps boiling water

2 tbsps cocoa powder

Method:
1. Preheat oven to 180 degrees celsius (350 degrees fahrenheit). Line oven trays with baking paper.

2. In a small cup, stir to combine coffee granules and boiling water. Set aside.

3. Beat butter, sugar, egg and extract in small bowl with electric mixer until combined; stir in sifted flour in two batches.

3. Divide dough in half. Stir in coffee mixture and sifted cocoa into one portion to make mocha dough.

4. Divide both dough portions into four equal pieces. Roll each portion into a 40cm (16 inch) sausage. Twist one plain sausage and one mocha sausage together; cut into seven 5cm (2 inch) lengths. Repeat with remaining plain and mocha dough.

5. Place twists about 2.5 cm (1 inch) apart on bake about 15 min .Cool on trays ..

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