Swirl Cookie Pops

1. 1

   Preheat oven to 300u00b0F. Lightly grease and line 2 baking trays with parchment paper.

2. 2

   Cream butter, sugar and vanilla together until pale and creamy. Add egg, beating until combined. Fold in flour. Set 1/2 of dough aside. Fold cocoa powder and milk into remaining dough. Roll vanilla and chocolate dough out separately into 10x7 inch rectangles.

3. 3

   Place vanilla dough on top of chocolate dough. Press together lightly using a rolling pin. Trim edges. Roll up firmly lengthwise. Wrap in plastic wrap, twisting ends to seal. Chill for 30 mins until very firm.

4. 4

   Slice dough into 1/4 inch rounds. Arrange on trays, cut side down, around 3/4 inch apart. Press a lollipop stick firmly into the base of each cookie. Bake for 15-18 mins, until lightly golden. Let cool on trays for 5 mins then transfer to a wire rack to cool completely.

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