Chocolate & Vanilla Swirl Cookies

Step 1

Preheat oven to 180°C / 160° C fan forced. Grease and line two baking trays with baking paper. Using an electric mixer, beat butter and sugar until pale and creamy; add eggs and vanilla beat until combined. Slowly add flour and baking powder until fully incorporated.

Step 2

Divide dough in two separate bowls, in one of the bowls add NESTLÉ BAKERS' CHOICE 100% Cocoa, knead until combined. Cover both portions of dough with plastic wrap and refrigerate for 30 minutes.

Step 3

In between sheets of baking paper, roll out each ball of dough to 1cm thick. Using a pastry brush, apply a little water to the cocoa layer of dough. Carefully transfer vanilla dough on top, press lightly and trim edges to form a rectangle. Gently roll dough from the wider end, brushing lightly with water on the dough as you roll it up.

Step 4

Brush the outside of the roll with water. Place 100's & 1000's on a large flat plate. Carefully lift dough log onto the sprinkle plate and roll through sprinkles, pressing lightly to help them adhere to the outside. Completely cover outside of log with 100's & 1000's. Wrap dough in plastic wrap and refrigerate for a further 30 minutes.

Step 5

Once chilled, using a small sharp, thin bladed knife; discard the ends of log and slice dough into 30 x 1cm thick rounds or to your desired thickness. Bake for 25 minutes or until cooked. Cool on trays.