Chocolate swirl cookies

Chocolate swirl cookies

Makes about 70 cookies

For the filling:

300g milk chocolate chips

150g condensed milk

1 tbsp butter

For the biscuit:

160g butter, at room temperature

½ tsp salt

1 tsp vanilla extract

150g brown sugar

250g all-purpose flour, sifted

Splash of milk

Handful of walnuts, chopped (optional)

Red and green sprinkles (optional)

  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4.
  2. In a bowl set over a pan of simmering water, melt the chocolate, condensed milk and butter. Stir together and set aside to cool slightly while you make the biscuit.
  3. In large bowl, cream together the butter, salt, vanilla and sugar. Blend in the flour and mix well. Add a few drops of milk, just enough to help it come together.
  4. Divide the dough in three. On a lightly floured surface, roll each one out to a rectangle, with one of the longer sides facing towards you. Spread each with a third of the chocolate filling and sprinkle with walnuts and/or sprinkles, if desired.
  5. Roll each one up, starting with the long side closest to you and working away from you. Carefully transfer each roll to an ungreased baking tray.
  6. Bake for 20-25 minutes, or until light golden brown. Cool slightly before removing from the baking tray. Sprinkle with icing sugar. Allow to come to room temperature, then wrap in clingfilm and refrigerate for 1-2 hours.
  7. When chilled, cut into 1cm slices.

Per Serving 66kcals, 2.9g fat (1.6g saturated), 9.1g carbs, 3.3g sugars, 0.8g protein, 0g fibre, 0.05g sodium