275g/10oz Odlums Cream Plain Flour
200g/7oz Butter (room temperature)
125g/4oz Caster Sugar
1 dessertspoon Coffee Essence (Irel)
1 tablespoon Cocoa (sieved)


  1. Preheat oven to 190°C/375°F/Gas 5. Lightly grease a flat baking tin.
  2. Put butter and sugar into a bowl and beat until creamy. Add the flour and mix into a manageable dough.
  3. Divide dough in half.
  4. Knead the coffee into one half and the cocoa into the other.
  5. Roll out each half between two sheets of greaseproof paper to a rectangle about 10″ x 8″/25cms x 20cms and 1/8 or 3 mm thick.
  6. Place on top of each other and trim the edges.
  7. Roll up the dough tightly from the long side like a swiss roll.
  8. Chill until firm. Cut into slices and place on prepared tin. Bake for 10 to 12 minutes. Cool on a wire tray.
  9. When cold , store in an airtight container.