They will grace any table, but won't last long! (They're that delicious!)
Ingredients
- 150g (5oz) butter, softened
- 110g (4oz) caster sugar
- 1 egg
- icing sugar, for dusting
- for the vanilla swirl
- 2 tsp vanilla extract
- 150g (5oz) plain flour
- 0.25 tsp baking powder
- for the chocolate swirl
- 35g (1¼oz) cocoa powder
- 115g (4oz) plain flour
- 0.25 tsp baking powder
Method
- Preheat the oven to 180°C (350°F), Gas mark 4. Line a baking tray with baking parchment.
- Cream the butter with the sugar and beat until it is light and fluffy, then beat in the egg.
- At this point, divide the mixture evenly between two bowls. There should be about 160g (51/2oz) mixture in each. Into the vanilla swirl bowl, add the vanilla extract, then sift in the flour and baking powder and mix to a soft dough.
- Into the other chocolate swirl bowl, sift the cocoa, flour and baking powder. Mix this to a soft dough as well.
- Dust two sheets of baking parchment with icing sugar (make sure you use enough so that the dough doesn't stick).
- Roll out each ball of dough on a different sheet of parchment, dusting the top with icing sugar too, to a rectangle of 20 x 30cm (8 x 12in).
- Both rectangles need to be the same size.
- Slide the chocolate layer on to the vanilla layer evenly and, starting from the long 30cm (12in) end, roll tightly into a swirled log. Wrap in the paper and place in the fridge to chill for at least 15 minutes (they can sit in the fridge for up to a week).
- Cut into slices about 7.5mm (1/3in) thick. Bake for 15 minutes until golden on the outside and just dry to the touch. Transfer carefully to a wire rack to cool.
