Sprinkle Swirl Cookie Recipe

1. Place the butter and caster sugar in a bowl. Use a wooden spoon or electric mixer to mix them together until light and fluffy, then beat in the egg.

2. Divide the mixture evenly between two bowls. In the first bowl make the vanilla dough by adding the vanilla extract and 125g of plain flour, and mix to form a soft dough.

3. To make your chocolate dough, sift the cocoa powder and 105g of flour into the other bowl. Mix this to create a soft dough.

4. Mould each dough into a ball, and wrap the two doughs individually in cling film before chilling in the fridge for 20-30 mins. This will help to ensure your dough is a little easier to work with, but also does not spread when baked.

5. Roll the vanilla dough out onto a lightly floured surface until it’s about 25cm long and 20cm wide. Do the same with the chocolate dough. Lay one on top of the other. Lightly roll over the surface once or twice with your rolling pin just to press them together. Trim off all of the edges so they’re straight, then carefully roll them up from a short edge to make a tight spiral log. Wrap tightly in cling film and chill in the fridge for 1hour, or the freezer for around 20 mins, if you’re in a rush!

6. Heat your oven to 180C/160C fan/gas 4 and line a tray with greaseproof paper.

7. Unwrap the dough, trim the end, and cut the rest into approximately 20 slices and space nicely on your prepared baking tray. Bake for 15-17 mins or until ever so slightly golden at the edges. Allow them to cool a little on the tray, before transferring them to a wire rack to cool completely.

8. Mix the icing sugar with enough lemon juice to make it the consistency of smooth peanut butter, and pour the sprinkles into a shallow bowl or plate. Dip the outside edges of the biscuits into the icing (or spread it onto the edges using the back of a teaspoon) and then into the sprinkles, turning to coat them evenly. Leave to set before sharing.

Your cookies will keep for up to 2 weeks in an airtight container.