CHOCOLATE PINWHEELS

INGREDIENTS

METHOD

Sieve maida, salt and baking powder together. Beat butter and sugar till it becomes light and fluffy. Add to the flour along with vanilla essence and milk and make a stiff dough. Divide it into two equal parts. To one part add cocoa. Thinly roll out both the parts. Put the chocolate part on the white part. Roll it tightly and keep in the fridge for 15-20 minutes. Cut out round slices of 1/4" thickness and arrange in a well-greased tray. Bake in a moderate oven at 180C for about 15 minutes. Allow it to cool to become crisp. Store in an airtight container.

Makes: about 15-16 biscuits

LIST OF BISCUITS