Braided shortcrust pastry: how to get super delicious original biscuits!

INGREDIENTS
For the regular shortcrust pastry:
260g (2 cups) of Flour
120g (1 cup) of Powdered sugar
160g (3/4 cup) of Butter
Vanilla extract
1 Egg

For the cocoa shortcrust pastry:
200g (1 1/2 cups) of Flour
120g (1 cup) of Powdered sugar
60g (1/2 cup) of Cocoa powder
160g (3/4 cup) of Butter
1 Egg

METHOD
Regular shortcrust pastry:
1. In a mixing bowl sift the flour and powdered sugar and mix. Add the butter and mix with the fingers. Add the vanilla extract and egg and knead it until the compact dough formed.
2. Put the parchment paper on a cutting board and add the prepared dough. Cover with another parchment paper and roll it out. Transfer to the fridge for 30 minutes.

Cocoa shortcrust pastry:
1. In a mixing bowl sift the flour powdered sugar and cocoa powder and mix. Add the butter and mix with the fingers. Add the egg and knead it until the compact dough formed.
2. Put the parchment paper on a cutting board and add the prepared dough. Cover with another parchment paper and roll it out. Transfer to the fridge for 30 minutes.

1. Remove the regular shortcrust pastry from the refrigerator, keep it on the baking paper, and start cutting 1.5 cm wide strips. Repeat the process with the cocoa shortcrust pastry.
2. Start making one-half of the weave. Alternately lift the classic pastry strips (odd strips) and fold them in half on themselves. Take a cocoa strip and place it vertically on the unraised strips (even strips). Continue like this until one-half of the braid is finished.
4. Once half of the braid is finished, proceed in the same way with the other half. Cut the the excesses of a pastry.
5. Make the desired shapes with the cookie molds and transfer them to the baking tray covered with parchment paper. Bake in oven at 180°C/360°F for 20 minutes.
6. Serve the cookies all together on a serving plate.
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