Pinwheel biscuits by shireen

                               Pinwheel biscuits

      6 Tbsp (6oz) butter

      24 Tbsp (12oz) flour

      14 Tbsp (7oz) castor sugar

      2 egg yolks

      1 tsp cocoa powder + 1 tsp castor sugar + 1 Tbsp milk

      1 tsp vanilla essence

       baking powder  2 tsp

      Beat butter and sugar together till well mixed. Add egg yolks and mix well. In seperate bowl sift baking powder and flour together and add this to butter mix. Add vanilla essence and mix well.

      Divide dough in half. Set both pieces aside seperately.

      In a seperate bowl mix cocoa, and 1 tsp sugar together with a little milk to make a paste to colour the chocolate dough.  make a thick paste. Mix chocolate paste into 1 half of dough - ensure choclate is well mixed into dough.

      Divide each dough in half. Place a sheet of butter paper (or greaseproof paper) on bench.

      Divide each colour dough in half. On half white dough press down then add another sheet of butter paper and roll out. Remove top sheet of paper and set aside. Roll out half chocolate dough between 2 sheets of butter paper till same thickness. Remove top sheet of paper and put chocolate dough ontop of white dough. Remove paper from chocolate dough so paper is only on bottom of white dough.

      Using bottom paper to help, roll both dough together to make a log (like Swiss roll) , wrap the paper around the dough. (do same with other half of dough.)

      Twist edges and place in freezer till firm.

      Preheat oven to 180 degrees.

      Slice dough in 1cm slices and bake in oven for 15 minutes or until golden brown.

      *you can change colours around for second half of dough and have chocolate first then white dough.

      **it is essential to use butter paper (or grease proof paper) to roll dough out.