Beat the butter and sugar together in the bowl of an electric mixer until smooth and creamy.

Add the egg and vanilla and mix until incorporated.

Add the flour and mix until the dough comes together.

Remove half the dough from the bowl.

To the remaining dough, add a little yellow and red food colouring and mix until the dough turns orange.

Remove the dough from the bowl, shape into a ball then flatten to a rectangle and wrap in plastic wrap.

Return the rest of the dough to the bowl and add the cocoa and pumpkin pie spice.

Mix until it is incorporated.

Form the chocolate dough into a rectangle as well and wrap it in plastic wrap then refrigerate the two doughs for at least 30 minutes.

Take the doughs out of the fridge.

Dust the bench with flour and roll the doughs out to rectangles measuring approximately 35x28cm (14x11").

Very carefully, lift the orange dough and place it on top of the chocolate dough. Using the rolling pin, roll them out a little to stick them together.

Starting from the long side, roll the doughs together as tightly as possible into a log and then roll it along the bench to stick the layers together.

Wrap the log in plastic wrap and refrigerate for at least an hour (the dough can also be frozen at this stage for up to three months).

Pre-heat the oven to 180C (390F) fan-forced and line a baking tray with baking paper.

Take the dough out of the fridge and trim the ends.

Using a serrated knife, cut the dough into 1cm (0.5") pieces and place them on the baking tray leaving just a little space between them as they won't spread much.

Bake for 10 minutes or until set.

Leave to rest on the tray for 5 minutes and then transfer to a wire rack to cool.