Pinwheel Biscuits Recipe

Cocoa and vanilla are made for each other — enjoy them together in these easy-to-make biscuits.

Makes 16
240 gm (2½ cups) flour (maida)
1 tsp baking powder, 1J8 tsp salt
130 gm butter (¾ cup approx.)
120 gm (slightly less than 1 cup) powdered sugar
½ tsp vanilla essence
3 tbsp milk, 3 tbsp cocoa powder
Sieve flour; baking powder and salt together.

Cream butter and powdered sugar till light and fluffy.

Bake in a moderate oven at 180°C/350°F for about 10-15
minutes.

Add the flour, vanilla essence and milk. Mix gently to make a stiff dough.

Divide the mixture into two parts and blend cocoa powder in one.

Thinly roll out both the halves 1/8’ thick into equal sized pieces.

Place the chocolate piece on top of the white one. Roll the two tightly as for swiss rolls and allow to
Stand in a cool place for 20-30 minutes.

Cut into ‘/4” thick slices and place on a well greased baking fray.