Nutella Pinwheel Cookies

 'Nuff said

175g Butter
100g Caster Sugar
1tsp Vanilla Extract
225g Flour
2tbsp Nutella
1tbsp Cocoa

Method

1. Cream butter and sugar and mix in vanilla extract thoroughly
2. Mix in the flour to form a soft dough. 
3. Divide the dough in two, one weighing 225g and one weighing 275g
4. Add the cocoa and nutella to the 225g of dough and mix thoroughly.
5. Roll each piece of dough out to a square approx 15 x 20cm.  Brush the top of the vanilla dough with a little water then place the chocolate dough on top of the vanilla dough and roll up like a swiss roll.  Wrap in cling film and chill for 30mins.
6. Preheat oven to170c
7. Trim the ends of the 'swiss roll' of cookie dough and proceed to slice 5mm slices with a sharp knife so as to preserve the shape of the pinwheel.  It should fill two cookie sheets.
8. Bake in the oven for 10-12 mins until golden brown.  Allow to cool slightly then transfer to cooling rack.  When fully cooled store in an airtight container