They will grace any table, but won't last long! (They're that delicious!)


  • 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


  1. Preheat the oven to 180°C (350°F), Gas mark 4. Line a baking tray with baking parchment.
  2. Cream the butter with the sugar and beat until it is light and fluffy, then beat in the egg.
  3. 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.
  4. Into the other chocolate swirl bowl, sift the cocoa, flour and baking powder. Mix this to a soft dough as well.
  5. Dust two sheets of baking parchment with icing sugar (make sure you use enough so that the dough doesn't stick).
  6. 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).
  7. Both rectangles need to be the same size.
  8. 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).
  9. 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.