|Butter||4 Ounce (115 Gram)|
|Sugar||4 Ounce (115 Gram)|
|Plain flour||8 Ounce (225 Gram)|
|Baking powder||2 Teaspoon|
|Instant coffee powder||1 Tablespoon, dissolved in 3 teaspoon hot water|
|Hot water||3 Teaspoon|
|Vanilla essence||1⁄2 Teaspoon|
|Grated orange rind||1 Tablespoon|
|Green food coloring||1 Teaspoon|
|Chopped angelica||1 Tablespoon|
Beat the butter with a wooden spoon until it is light and fluffy then add the sugar and beat the mixture until it's creamy.
Carry on beating and add the egg to this mixture.
Add the sifted flour and salt then with a large metal spoon fold in all together.
With your hands lightly knead the dough into three equal pieces.
Place each piece in small mixing bowls.
With a metal spoon stir the coffee mixture into 1/3 of the dough.
In the second dough add the vanilla essence and the orange rind.
Stir the green colouring and candied angelica into the third piece of dough.
Knead each dough until smooth.
Wrap in greaseproof paper and chill for an hour in the fridge.
Remove and roll out each piece into oblong shapes.
Place each dough on top of the other and roll tightly like a swiss roll.
Slice in 1/4" thickness, arrange on a greased baking tray.
Bake in a pre-heated oven for 10 minutes.
Cool on a wire tray.