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Catherine Wheel Biscuits

ingredients

makes 24
1 1/3 cup (5 1/2 oz) 150 g plain flour
1/4 tsp salt
1 tsp baking powder
1/3 cup (75 g) butter
1/3 cup (65 g) caster sugar (superfine granulated)
a few drops vanilla essence
25 ml water
1 tsp cocoa
flour for rolling out
fat for greasing

method

1. Sift together the flour, salt, and baking powder into a mixing bowl.

2. Rub in the butter, and stir in the sugar.

3. Make the mixture into a pliable paste with the essence and water.

4. Divide the paste into 2 equal portions. Put 1 portion back in the mixing bowl.

5. Sprinkle the cocoa over it and work it in evenly, using a fork.

6. Roll out the plain paste on a lightly floured surface into a rectangle 18 X 22 cm. Put to one side.

7. Roll out the chocolate paste to the same size and place it on top of the plain piece.

8. Roll lightly with the rolling pin to make them stick together.

9. Roll up both pieces from the long side, like a Swiss roll, keeping the join underneath.

10. Chill until firm.

11. Heat the oven to moderate, 180°C, Gas 4.

12. Cut the paste into slices 1 cm thick.

13. Reshape into neat rounds with the hands and place on a greased baking sheet, spaced well apart.

14. Bake for 15-20 minutes until the plain biscuit mixture is golden brown.

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