250 g unsalted butter, chopped, softened
100 g icing sugar mixture, sifted
1½ tsp vanilla extract
350 g plain flour, sifted
1 Tbsp baking cocoa, sifted
- Put butter, sugar and vanilla in the bowl of an electric mixer and beat on medium, using paddle attachment, for 5 minutes or until light and fluffy.
- Stir in flour, then divide dough in half. Mix cocoa into 1 half, then flatten between 2 sheets of baking paper. Repeat with vanilla dough. Chill both for 1 hour or until firm.
- Preheat oven to 190°C. Line an oven tray with baking paper. Roll out each dough into a 4mm-thick rectangle, then lay chocolate dough on top of vanilla dough and trim edges straight. Roll up tightly, then freeze for 5 minutes. Cut into 5mm-thick slices and arrange on prepared tray.
- Bake for 15 minutes or until pale golden. Cool on a wire rack, then serve.