1 cup all purpose flour/maida
1/2 cup vanaspati/shortening
3/4 cup sugar powdered
2 tbsp cocoa powder
Bit of vanilla essence
Sieve the sugar and flour together to remove any lumps. Divide into two portions. To one portion, add the essence and mix well. Add half the vanaspati little by little and keep mixing till you get a dough. To the rest of the flour sugar mix, add cocoa powder and sieve once more. Add the remaining vanaspati little by little and mix to get a dough. Pack both the dough in separate plastic sheets and set in fridge for 10 minutes.
Roll both the dough separately to medium thickness making a rectangle. Slowly invert the chocolate mix over the vanilla dough and remove the plastic sheet from chocolate dough. Hold the plastic sheet below the vanilla dough and slowly roll the dough till the end. The longer is the rectangle, the more swirls you get. While rolling, don't roll the plastic sheet along and finally pack it with the same sheet. Let it set for 10 more minutes in the fridge. Remove the plastic sheet and cut into rounds slowly. Let it be of medium thickness.
Preheat oven to 180 deg. Arrange the rings leaving some gap between each biscuit. Bake in convention mode for 8-10 mins. Cool for 10 minutes before storing in an air tight container.
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