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Choc-Vanilla Spiral Cookies

Ingredients
200g butter, softened 2/3 cup (150g) caster sugar 1 tsp vanilla extract 1 egg 2 cups (375g) plain flour 1 tbsp cocoa powder

Method
1. Beat butter and sugar together until light and fluffy; beat in the vanilla and the egg. 2. Divide mixture between two bowls, stir half of the flour into one bowl, mix to form a firm dough. Stir remaining flour and cocoa into second bowl. Knead each piece of dough separately, on a floured surface until smooth. Cover; refrigerate 30 minutes. 3. Roll vanilla dough between two sheets of baking paper into a 25cm x 35cm rectangle; repeat with chocolate dough. Remove top sheets of baking paper from dough. Turn vanilla dough onto chocolate dough; remove top sheet of paper; trim edges. Using bottom sheet of paper as a guide, roll dough stack tightly from long side. Enclose roll in plastic wrap; refrigerate 30 minutes. 4. Preheat oven to 180C. Grease oven trays; line with baking paper. 5. Remove plastic from roll. Cut roll into 1cm slices. Place slices about 2cm apart on trays; bake about 15 minutes. Stand cookies on trays 5 minutes before transferring to wire rack to cool.

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