Chocolate swirl biscuits

Prep: 15 mins

Cook: 20 mins

These look like you are very experienced at baking, but they are very easy to make. They are an impressive little treat to make with children.

250g golden caster sugar

185g butter, softened

1 tsp vanilla extract

1 egg

1 egg yolk

360g plain flour, sifted

4 tbsp cocoa powder, sifted

Preheat the oven to 180°C / 350°F / Gas Mark 4. Line 2 baking trays with baking parchment.

Cream the sugar, butter and vanilla extract in a mixer until light and creamy. Add the egg and egg yolk. Mix in the flour to form a soft biscuit dough.

Divide the dough into 2 pieces and mix the cocoa powder into one half of the dough.

Wrap the dough separately in plastic wrap and place in the fridge for 20 minutes.

Roll out the 2 pieces of dough separately on a floured surface to a similar shape. Place the chocolate sheet of dough on top of the vanilla one.

With a sharp knife, cut a neat rectangle about 25cm x 15cm, then roll the dough up firmly into a Swiss roll shape. Wrap the roll in cling film and place in the fridge for 20 minutes.

Using a sharp knife, slice the roll into 1cm discs. Place on the lined trays, leaving a little space between them, and bake for 18–20 minutes, until very lightly golden and cooked.

Allow to cool on the parchment before transferring to a cooling rack. Store in an airtight container. These will keep for 4–5 days – if you can resist them!

Serves
makes about 20

Preparation Time
15 minutes

Cooking Time
20 minutes

Main ingredients
Dairy, Flour, Eggs, Sugar

Recipe Type
Cakes & Baking, Cake Stall

Level of Difficulty
Easy

When rolling the chocolate and vanilla doughs together, keep them tightly rolled together.

The recipe was taken from Catherine Fulvio's Bake Like an Italian. The book is available to buy now from Gill & Macmillan Books and Amazon.