Swirly chocolate biscuits

These are really fun to make and fill the biscuit tin for the week too! 

Ingredients:


plain cookie dough - 

100g Butter

125g golden caster sugar

1 egg

300g plain flour

2.5g salt

Chocolate cookie dough -

100g Butter

125g golden caster sugar

1 egg

300g plain flour

20g cocoa powder

2.5g salt

method:

Make the first cookie dough: 

Cream in the butter and sugar.

Add the egg and mix in well.

Add the salt and flour.  Mix until it forms a ball of dough.

Wrap the dough in cling film and put in the fridge for 15 -30 minutes.

Make the second cookie dough:

Cream in the butter and the sugar.

Add the egg and mix in well.

Add the salt, flour and cocoa powder.  Mix until it forms a ball of dough.

Wrap in cling film and leave for 15 - 30 minutes.

Now all you have to do is roll out the two cookie doughs.  They will have to be quite thin, about 3mm - 5mm thick.

Pre heat the oven to 200 degrees C or 180 degrees C if you have a fan oven.

Lay the rolled chocolate dough on top of the plain rolled out cookie dough.

Carefully but confidently roll the dough up.  It should look like a swiss roll.

Slice the dough as you would cut through a swiss roll. Make sure each slice is about 5mm-10mm thick.

Place on a baking tray, they won't spread out much during cooking so you can fit quite a few at a time on a baking tray.  When we made these we managed to make 48 biscuits out this recipe.

Put in the oven for 10 -15 minutes.  You will know when they are done when the plain cookie dough goes slightly golden.

Allow to cool completely before putting in your biscuit tin or munching!