These are delicious served straight from the oven with vanilla ice cream.

Ingredients: (Makes 24-30)

For the vanilla dough:

• 125 g/4½ oz unsalted butter
• 125 g/4½ oz caster sugar
• Few drops vanilla extract
• ½ egg yolk, beaten
• 175 g/6 oz plain flour, sifted

For the chocolate dough:

• 125 g/4½ oz unsalted butter
• 125 g/4½ oz caster sugar
• ½ egg yolk, beaten
• 165 g/5½ oz plain flour, sifted
• 28 g/1 oz cocoa powder

Method:

Preheat the oven to 180ºC/350ºF/Gas mark 4. Line a baking sheet with parchment paper.

Beat the butter and sugar in a medium bowl until soft and creamy. Add the vanilla, egg and flour into the creamed mixture and stir until it forms a soft dough. In a separate bowl, make the chocolate dough in the same way. Knead each dough separately until smooth, cover in plastic wrap and chill for 30 minutes. Roll out both pieces of dough to 25 x 18 cm/10 x 7 inches rectangles.

Brush a little milk over the vanilla dough and lay the chocolate dough on top. Press down gently. Roll up from the short side to make a spiral log. Wrap and chill for 30 minutes. Cut the roll into 24 to 30 slices, arrange 4 cm/1½ inch apart on 2 parchment paper-lined baking sheets and bake for 10 to 12 minutes until pale golden. Remove from the oven and cool for 5 minutes. Transfer to a wire rack to cool completely.

Store the uncooked dough, refrigerated, for up to 7 days.