Watermelon Summer Cookies

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390 g all-purpose flour

1/2 tsp. salt

185g unsalted butter at room temperature

250g sugar

2 eggs

1 1/2 tsp. vanilla extract

Red and green food colouring

Chocolate drops

In the bowl of an electric mixer fitted with the flat beater, add the flour, cold butter cut in cubes, sugar, salt and vanilla.

Beat until the butter turns the flour into a crumble, then add the eggs and work as little as possible, just until the dough is formed.

Turn the dough out onto a work surface and divide into 5 pieces.

Mix 3 pieces with red colouring. Mix one part with green colouring and leave one part natural.

Wrap the doughs in cling film an refrigerate for two hours.

Form a cylinder with the red dough of about 7 cm diameter.

Roll the natural dough into a rectangle as long as the red cylinder (about 20 cm) and wide enough to wrap the cylinder (approximatively 22 cm).

Wrap the red cylinder with the natural dough. Repeat the operation with the green dough and wrap it around the cylinder.

We rolled the natural and red dough on a piece of cling film heavily dusted with flour. That helped wrapping the thin dough around the cylinder without breaking it.

Refrigerate the cylinder wrapped in cling film overnight, or in the freezer for about 3 hours.

Once the cylinder is well solid slice it at about 5mm intervals; insert a few chocolate drops.

Bake for 12 to 15min in a preheated oven at 180C. Slice in half when still hot to avoid any crumbles.