These crispy, flat, and sweet biscuits are your best companion with tea and you get the taste of vanilla and chocolate in every bite. You can make them round or square in shape and enjoy their unique taste.
- All Purpose Flour (Maida) – 250 gms (2 cups)
- Sugar – 120 gms (½ Cup + 2 tbsp)
- Butter – 125 gms (½ cup + 1 tbsp)
- Cocoa Powder – 4 tbsp (mixed in 1 tbsp milk)
- Curd – 25 ml
- Baking Powder – ½ tsp
- Vanilla Essence – 1 tsp
- Sieve together maida and baking powder and keep the mixture aside.
- In a separate bowl, cream butter with hands or with an electric whisk until light in color. Gradually add sugar to the butter and keep creaming until the mixture becomes smooth. Do not over-beat or over-whisk the butter-sugar mixture.
- Add sieved flour mixture to the butter-sugar mixture.
- With hands, collect everything to prepare a soft dough. (Do not knead the dough– Do not use your knuckles as if kneading the dough). Use curd if required.
- Divide the dough into two parts. One part should be larger than the other.
- Add chocolate (melted) or cocoa powder to the smaller part and vanilla essence to the larger part.
- Roll out the vanilla and choco sheets separately.
- Keep the choco sheet over the vanilla sheet and place them over the cling film. Roll-in the sheets to make a round cylindrical shape.
- Refrigerate the pinwheel shape for one hour.
- After one hour, start to pre-heat the oven. Remove the cling film and cut the dough in to ½” thickness.
- Arrange the biscuits on a baking tray and bake in the pre-heated oven at 200°C for 10-12 minutes. Remember to check the cookies after 10 minutes.
- Let the cookies cool on the wire rack for 10-15 minutes.
- Your cookies are cooked if you see them browning from the sides.
- When you will take out the cookies from the oven, they will be soft and cushy. Do not cook them more.
- Follow these steps after the cookies are cooked:
- Take out the baking tray and keep it on the cooling rack. Let the cookies be on the baking tray till the tray is hot.
- Once the tray is at room temperature, remove the cookies from the tray and keep them on a separate plate and allow them to cool for another 30-45 minutes.
- If your oven tends to get too hot, reduce the time of baking by 1-2 minutes accordingly.
- Remember to keep the cookies batter and cookies sheet/baking tray in cold temperature. The cookies dough or batter or balls should always be chilled before getting into the oven.
- DO NOT leave the cookies dough or cookies balls at room temperature. If the oven is not ready, shift the cookies dough or balls into the fridge and take them out only when the oven is ready.