Vanilla & Chocolate Swirls

1. 1

   You will have to make the dough twice using the first 4 ingredients but adding the vanilla and the cacao to the different batches.

2. 2

   If the dough is too soft to roll out, wrap it up and put in the fridge to firm up.

3. 3

   On baking parchment/paper roll out the vanilla dough into a rectangle approx 1/4 inch thick.

4. 4

   Do the same with the chocolate dough, use flour for rolling if the dough is sticky.

5. 5

   Use hands and/or fingers to shape or patch, so they will end up the same size as much as possible.

6. 6

   Lift chocolate dough with paper and invert on top of the vanilla, press the two layers firmly together, shape if necessary.

7. 7

   Grip the paper on the long side of the rectangle and use it to help roll up the dough like a Swiss Roll.

8. 8

   By this time the dough is probably too soft again and you will have to put it back into the fridge until firm.

9. 9

   Preheat the oven to 325 degrees F.

10. 10

    Take dough out of the fridge and cut into approx 1/4 inch slices, put on baking tray{s} and bake for 15 to 20 minutes.

11. 11

    Leave to cool for 5 minutes when they come out of the oven before you lift them off the tray.

* Per serving · 4 servings · Values may vary.

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