Chocolate and Vanilla Catherine Wheels Lightly salted butter Caster sugar Vanilla Plain flour Cocoa powder

Method 1. Beat the butter and sugar until very light and fluffy. 2. Divide the butter mixture into two. 3. Work 200 g flour and the vanilla into one half of the butter mixture and the remaining flour and cocoa powder into the other half. 4. Lightly knead each piece of dough for a few minutes. 5. Roll each ball of dough out on a lightly floured surface to a rectangle measuring 25x15 cm 6. Lift the sheet of chocolate dough on top of the vanilla dough and roll up like a Swiss roll. 7. Wrap in Clingfilm and chill for 30 minutes. 8. Pre-heat the oven to 200C 9. Cut the roll into slices about 5 mm thick and lay on baking sheet. 10. Bake for 10-12 minutes or until lightly golden brown. 11. Leave to cool on a wire rack. Orange zest can be used instead of vanilla.

120 g 120 g 1 tsp 375 g 25 g