Pinwheel biscuits

Method

• Cream butter and sugar together. Add egg yolks, one at a time, beating well after each addition, until light and creamy. Add essence.
• Sift flour, baking powder and salt together and add, with milk, to creamed mixture. Mix to a firm dough. Add more milk, if required.
• Divide dough in half. Mix cocoa powder with hot water until smooth and add to one portion of dough. Knead to mix well.
• Roll out each piece of dough on a lightly floured surface to a rectangular shape with a thickness of about 3 mm. Place white dough on top of brown dough. Trim edges and, starting from the long side, roll up tightly. Cover in plastic wrap and refrigerate until firm.
• Cut into slices about 8 mm thick and place onto greased baking trays. Bake in a preheated oven at 180 °C for 12 - 15 minutes. Turn out onto wire racks to cool. Store in an airtight container.