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Chocolate Swirled Shortbread Cookies



12oz/340g Four
8oz/227g Butter (soften but not melted)
4 oz/114g icing sugar
2 tbsp cocoa powder
2 drops of vanilla (optional)

Preheat oven on bake (not fan bake) to 160 degrees centigrade and line a baking sheet with greaseproof paper.
Sift flour into bowl.
Add butter and rub into flour then add flour.
Divide ingredients into two bowls.
In one bowl add the cocoa powder and knead all the ingredients together to form a dough. Do not over knead otherwise the dough will be come tough and the biscuit will be hard.
To the other bowl add the drops of vanilla and also knead ingredients together until they bind together.
Lay each piece of dough onto a large piece of cling film and wrap both dough separately .
Put wrapped dough into fridge for 30 mintues to rest, this makes it easier to roll.
Roll each dough into oblongs about 12 inches by 8 inches (about 2 centimetres thick).
Place the chocolate dough on top of the vanilla dough and trim off any excess (they should be the same size)
Roll the dough up from the wider side.
Slice through the dough cylinder about 2 centimetres thick to form biscuits.
Bake for 20 minutes or until a very light golden on edges.
Cool on a wire rack

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