Chocolate Swirl Biscuits
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 30
 
Ingredients
  • 250g Unsated Butter, room temperature
  • 330g Caster Sugar
  • 2 eggs, medium
  • 450g plain flour, sifted
  • 1tsp baking powder
  • 3tsp cocoa powder
Instructions
  1. Cream together the butter and the sugar until light and fuffy.
  2. Beat in the eggs, one at a time, until well combined. Add in the vanilla essence and slowly mix in the flour and baking powder until the dough has fully formed.
  3. Split the dough in half, I did this using the scales to make sure the halves are as even as possible), and then mix the cocoa powder into one of the halves.
  4. Roll each of the halves out between two sheets of greaseproof paper until they are both rectangles about 1cm thick and roughly the same size/shape.
  5. Place the vanilla layer on top of the chocolate layer, trim off the rough edges, and roll together from a long edge with the chocolate layer as the outside. Keep this wrapped in greaseproof paper and transfer to the fridge for 30 minutes.
  6. While the dough is chilling, preheat the oven to 180°C(160°C fan assisted), and prepare a baking sheet with baking parchment.
  7. Once the dough has chilled, trim the ends off and mark out 30 biscuits along the length of the log. Using a sharp blade, divide it up into 30 even biscuits.
  8. Space out on the baking sheet and bake in the oven for 15-20 minutes until cooked.
  9. Remove from the oven and allow to cool slightly on the tray before transferring to a wire rack.
Recipe by The Bearded Bakery at http://www.thebeardedbakery.com/baking/cookies/chocolate-swirl-biscuits/