Sablés Marbrés
3/4 cup (168 g) nondairy butter
3/4 cup (90 g) powdered sugar
3/4 teaspoon fine sea salt
1 tablespoon (8 g) arrowroot powder
1 1/2 teaspoons pure vanilla extract
1 1/2 cups plus 3 tablespoons (203 g) whole wheat pastry flour
3/4 teaspoon baking soda
3 tablespoons (15 g) unsweetened cocoa powder
1 1/2 teaspoon plain soymilk or other nondairy milk
Line two cookie sheets with parchment paper or silicone baking mats, such as Silpat.
With an electric mixer, cream butter and sugar until light and fluffy. This should take about 2 to 3 minutes.
Stir in the rest of the ingredients until well combined.
Gather cookie dough, and shape it into a ball. Divide into two equal parts, set one aside.
With an electric mixer, stir cocoa powder and milk into half of the dough, until well combined.
Using your hands, flatten both vanilla and chocolate dough halves separately until they are the exact same shape and size, a small rectangle of about 3/4-inch (2-cm) thickness.
Cut in half and place one on top of the other, patting down gently to glue them together.
Make sure that you put a slice of vanilla dough on top of the chocolate, top with another vanilla, and finally chocolate. Pat down gently to form a rectangular roll. Wrap the dough in plastic, and chill in the fridge for 1 hour.
Preheat oven to 350°F (180°C, or gas mark 4).
Cut into 15 equal slices and place on prepared cookie sheets, leaving about 1 inch (2.5 cm) in between each cookie, as they spread just a little bit while baking.
Bake for 15 minutes or until just slightly golden on the side and almost firm on top: the cookies will firm up once they are out of the oven.
Wait a few minutes before transferring them to a wire rack to cool completely.
Yield: 15 cookies