1. The recipe didn't give explicit directions for how to make the logs (essential for the slower variety as yours truly): after dividing the dough I found it helpful to refrigerate it for a while before attempting to make the logs as the dough is too soft and pliable at room temperature. Once the logs are made, they go back into the fridge to firm up, and then to be cut evenly into smaller logs. However, mine still didn't come out as pretty and proper as the photo submitted by Jersey Tomato :( 2. I found the sugar to be a tad bit less (despite the fact that I usually prefer things a little less sweet - American chocolates like Snickers make my mouth hurt!!) 3. For tea/coffee aficionados, I would suggest cutting these to 1/8 inches and baking them till crisp (maybe around 7 minutes?) to get perfect biscuits to serve with tea and coffee - the kind you find in cafes in Europe.

Make these cookies the next time you're having invited company and you'll hear wows and raves! These are really great-looking (and great-tasting!) cookies. They are not hard to make once you get the hang of it and I think Rosina gave perfect instructions. One variation you can try is to wrap each fully-formed square log (which already has the two chocolate and two plain logs in it) in a sheet of either plain or chocolate dough before then wrapping in foil and refrigerating overnight. (I make a double batch of cookies just for the extra "wrapping dough.") The finished cookies will then have a border around the checkerboard pattern which looks very sophisticated!

Very Good Cookies, I found it hard to form the square so,I put them into Rectangles