Swirl Cookies

The ingredients:
  • 300 g self raising flour
  • 105 g caster sugar
  • 150 g butter
  • 2 large eggs
  • 10 g - 40 g cocoa powder
  • 2 teaspoons of vanilla extract
  • Large mixing bowl
  • Weighing scales
  • Sieve (optional)
  • Flat baking tray
  • Rolling Pin
  • Cling film
  • Grease-proof paper
  1. Mix sugar, butter and beat till fluffy, add eggs. Split into two halves, add vanilla to one half and the 10g cocoa powder to the other.
    • Alternatively use half the measurements to make the vanilla dough, then mix the chocoa dough substituting 40g flour for 40g of cocoa powder.
  2. Roll the two doughs into square or rectangle, 200 mm - 250 mm in size. Next you will place the two halves on top of each other and roll into cylinder.
    • Use the freezer, more flour, rolling pin, cling film and grease proof paper to do this.
    • Wrap in cling flim and use freezer to cool the doughs for 1800s-2700s before rolling, and again after rolling 600s if the dough warms up (as needed).
    • While rolling can use grease proof paper or flour to avoid sticking to surfaces and rolling pin.
    • Once you roll into two squares or rectangles make them the same size using a sharp knife and add that material back to dough to make desired shape.
    • Place one half of the dough on the other half and roll up into a cylinder, wrap in cling film and place in freezer again.
  3. Unwrap and cut to 5- 11 mm slices, leaving space for expansion, place on grease proof paper on baking tray and place in preheated oven at 450 K.
  4. Bake for 600 s until edges of bicuits are slightly changing colour.