[Vanilla Dough]
125g unsalted butter
125g caster sugar
Few drops of vanilla essence
1/2 beaten egg yolk
175g sifted plain flour
[Chocolate Dough]
125g unsalted butter
125g caster sugar
1/2 beaten egg yolk
165g sifted plain flour
28g cocoa powder
[Steps]
Preheat oven 180degC.
Line a baking sheet with parchment paper.
Beat butter and sugar in a medium bowl until soft and creamy.
Add vanilla, egg and flour and stir until it forms a soft dough.
In a separate bowl, make chocolate dough the same way.
Knead each dough until smooth, cover in plastic wrap and chill for 30mins.
Roll out the doughs into 25 x 18cm rectangles.
Brush a little milk over the vanilla dough and lay the chocolate dough over. Press down gently and roll up from the short side to make a spiral log. Wrap and chill for 30mins.
Cut the roll into 24 to 30 slices, arrange them 4cm apart on the baking tray and bake for 10 to 12mins until pale golden.
Remove from oven and let cool for 5mins. Then transfer to cooling rack to cool completely.
The uncooked dough can be stored in the fridge up to 7 days.