Chocolate & Vanilla Pinwheel Biscuits

Instructions

1. To make the biscuit doughs, weigh out the butter and caster sugar for each dough into separate bowls

2. Mix them together until fluffy and smooth

3. In the vanilla dough bowl, add the egg and vanilla, and mix in

4. In the chocolate dough bowl, add the milk and egg, and mix in

5. In the vanilla dough bowl, add the plain flour, and mix in

6. In the chocolate dough bowl, add the plain flour and cocoa powder, and mix in

7. Shape both dough into balls or rectangles, wrap in cling film and chill them in the fridge for 1 hour

8. Onto two seperate sheets of greaseproof paper, roll out each dough into a rectangle that is approximately 12" by 10". I also cover the dough with greaseproof paper and roll over the top of it to stop the dough from sticking to the rolling pin

9. Using the paper to help you lift it, carefully lay the chocolate dough onto the vanilla dough, then peel the paper off the top. Then roll over them lightly with a rolling pin so that they stick together - again cover the dough with greaseproof paper to do this so it doesn't stick to the rolling pin

10. Then, like you would do with a swiss roll, roll up the doughs together tightly

11. Trim the ends if you like for neatness, then wrap the dough roll in cling film and put in the freezer for 1 hour or until ready to bake

12. When ready to bake the biscuits, pre-heat your oven to 160C Fan/350F/Gas Mark 4 and line your baking trays with baking paper

13. Take the rolls out of the freezer and let them thaw for 5-10 minutes. Slice them into 1/4" thick slices using a sharp knife and place on a baking tray, they will grow in size so leave space between them