Thursday, 16 September 2010

Chocolate and Vanilla Swirl Cookies

Cup of tea and a biscuit?

This magical combination can cure a large percentage of all bad things in the world. If you had the time to tally them up and work out a percentage, that is. Then I suppose you could do it over a cup of tea and a biscuit…

Adapted from 1001 Cupcakes, Cookies and other tempting treats (recipe 120)


100gr unsalted butter

50gr caster sugar

50gr cornflour

100gr plain flour

1 large egg yolk

½ tsp vanilla extract

2tbsp cocoa powder


1, Cream the butter and sugar together until pale and fluffy.

2, Sift in the flours and mix well

3, Add the egg yolk, vanilla extract and maybe a dash of milk to make a stiff dough.

4, Split the dough in half and knead in the 2tbsp cocoa powder to one.

5, Wrap separately in cling film and place in the fridge for 30 minutes.

6, Roll each piece of dough out, in a rectangle to about 3-4mm thick and place one on top of the other. Trim the edges with a sharp knife so you have perfect rectangle

7, Roll up the rectangle lengthways and wrap tightly in cling film. Return to the fridge for another 30 minutes minimum.

8, Preheat the oven to 180o/c (gas mark 4).

9, Unwrap the dough and cut into 20 slices.

10, Place on a lined baking tray and bake for 15-20 minutes until firm.

11, Cool before dunking

1 comment:

  1. Hanna, thanks for stopping by...these cookies are awesome...a must try one for all chocoholics.