Vanilla Chocolate Swirl Cookies

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Lovely pinwheel design

It has been a while since my last post and that is partly due to my being a volunteer for Fish For Life an organization raising funds for the Cancer Council. We have just had our Official Launch Event and there was a great deal of time spent on getting the evening organized. Back to normal for now until we start arranging the next function.

This biscuit recipe was one I saw on Better Homes And Gardens made by Fast Ed and I thought it looked great.

Cookie dough resting in two halves        Dough in two flavours

Once the dough is finished, you divide into two equal portions. Add the Dutch cocoa to one half which gives you the lovely chocolate contrast and great flavour.

Rolled layers of biscuit         Two layers rolled together

Roll the vanilla layer on non-stick paper and then separately roll the chocolate on non-stick paper. Place vanilla layer on top of chocolate layer and trim edges to make neater. It is important to refrigerate both layers for a while to make them more manageable. Then using the non-stick paper to help you, roll together like a swiss roll.  Once again refrigerate for a little while to make slicing easier. Once removed from the fridge (or freezer), cut into 1 cm slices and place on lined baking tray.

Sliced ready to bake         Baked - ready to cool

These biscuits don’t spread a great deal, but still leave a gap between them on the baking sheet.  Cook until a light golden colour.

I took some of these biscuits to my local opportunity shop so the volunteers could have them for morning tea. They definitely loved the flavour and the great crunch.

Ready to enjoy

I will definitely be making these again and again. Hope you enjoy them as much as we did!

Vanilla Chocolate Swirl Biscuits
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Ingredients
  1. 250g unsalted butter
  2. 100g icing sugar - sifted
  3. 1-1/2 teaspoons vanilla extract
  4. 350g plain flour
  5. 1 tablespoon Dutch cocoa - sifted
Instructions
  1. Beat together butter and icing sugar until light.
  2. Add vanilla extract and mix together
  3. Add flour to mixture and stir to combine - if using an electric mixer do this on low speed.
  4. Divide dough into two equal portions.
  5. To one portion add Dutch cocoa and mix well - this can be done with electric mixer.
  6. Roll vanilla portion between two sheets of non-stick paper.
  7. Roll chocolate portion between two sheets of non-stick paper to the same thickness as vanilla.
  8. Put one layer on top of the other.
  9. Trim edges to neaten.
  10. Refrigerate for 30 minutes or put into freezer for about 10 minutes.
  11. Using paper to help, roll up like a swiss roll.
  12. Refrigerate again to help slicing.
  13. Slice into 1 cm pieces.
  14. Place on lined baking sheet leaving a small gap between each.
  15. Bake at 180˚C for about 15 - 17 minutes until the vanilla part is golden brown.
  16. Cool on trays.
Sweet Saffron Spice http://www.sweetsaffronspice.com/

 

 

 

 

 

 

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