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Chocolate Catherine Wheels

ingredients

makes 30
2 1/4 cups (8 oz) 225 g self raising (self rising) flour
1/2 cup (4 oz) 125 g caster sugar (superfine granulated)
4 oz. (125g) soft margarine
1 egg
1 tsp. cocoa
2 tsp. rum

method

1. Pre-heat oven to 375F, Gas mark 5, 190C

2. Cream together the soft margarine and sugar until light and fluffy

3. From the egg, keep one dessertspoon of egg white and add the remaining egg to the margarine mixture

4. Add the flour and knead to form a firm dough

5. Divide the dough into two then add the cocoa to one part and rum to the other

6. Knead both separately until the cocoa and rum have blended into the dough

7. On a lightly floured board, roll out the dough to form to oblongs 12 inch (30cm) x 8 inch (20cm)

8. Use the reserved egg white to brush the chocolate dough, cover with the rum dough and roll up the two pieces

9. Wrap the dough roll in foil and chill in the refrigerator for 30 minutes

10. Cut into catherine wheels of a quarter inch (5mm) in thickness

11. Arrange on a greased baking tray and cook in the pre-heated oven for about 10 minutes or until lightly coloured

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