PREP TIME: 20 minutes
Chilling time: 1 Hour
Cooking time:: 10 Minutes
Recipe taken from “Tanya Bakes’
150G butter, softened
150G caster sugar
1 teaspoon vanilla extract
220g plain flour
1 teaspoon baking powder
100G white chocolate, melted
In a bowl, cream together the butter and sugar until extra light and fluffy
Followed by the egg and the vanilla extract
Stir in the flour and baking powder and mix to form a smooth dough.
Split the dough in two. Add nutella to one half and stir through until well combined.
Add the melted white chocolate to the other half and do the same
Roll out the dough on a floured surface to form two equal rectangles about 1cm thick.
Lay out a large piece of cling film, then place one rectangle on top of the other.
Roll up the whole lot like a Swiss roll, as tightly as possible and wrap in the clingfilm, twisting the ends tightly.
Chill in the fridge and leave for 1 hour
Preheat the oven to 200°C/400°F / GM6
Line a baking tray with greaseproof paper.
Remove the dough from the fridge, unwrap from the clingfilm and cut into 1/2 cm discs
Place the discs onto the baking tray and bake for 8-10 minutes.
Transfer to a wire rack to cool