SWIRL COOKIES

70g butter, soft
100g icing sugar, sifted
150g plain flour, sifted
10g cocoa powder
1 egg

Method:

In a bowl add the soft butter and whisk until light. Then add the egg and whisk further.
Divide the flour and icing sugar together in three portions and add each portion one at a time gradually whisking til it all comes together in a form of a dough.

Knead the dough on a floured surface. Then form a ball and cut in half so you have two doughs instead of one. Keep one dough on the side and the other add to it the cocoa powder and knead till all mixed.

Flour the work space your using and with a roller roll out the white dough. Then do the same to the cocoa dough but making sure the cocoa dough is a little less bigger than the white dough.

Lay the cocoa dough on top of the white dough and slowly using cling film beneath the white layer roll the dough to form a log shape. When log shape appears twist the 2 ends of the cling film and chill the dough for 30 minutes until firm.

With a sharp knife after 30 minutes cut the cookies slicing down wards placing them on a greased or lined with parchment paper tray.