Cinnamon swirls

• softened butter175g 175g
• golden caster sugar↗50g 50g
• icing sugar↗50g 50g
• egg yolks↗2 2
• vanilla extract↗2 tsp 2 tsp
• plain flour↗300g 300g
• demerara sugar↗2 tbsp 2 tbsp

  plus a few extra pinches

• cinnamon↗2 tsp 2 tsp

Step-by-step instructions

1. 1

   Mix the butter, caster and icing sugar, egg yolks and vanilla with a wooden spoon until creamy, then mix in the flour in 2 batches. Roll out to a 20 x 30cm rectangle on a sheet of baking parchment. Mix the demerara sugar with the cinnamon, sprinkle all over the dough, then gently roll over a rolling pin again to press the sugar in a little. Roll up from one of the 20cm sides using the parchment to help, wrap in the parchment and chill for 30 mins, or up to a day.

2. 2

   Heat oven to 200C/180C fan/gas 6. Thinly slice into about 20 biscuits, scatter with a pinch more sugar, then bake on baking sheets for 10-12 mins until golden.