Recipe credit: Ruhana Ebrahim
Picture credit: @mama_taught_me_well
1 cup icing sugar,
1 cup maizena (corn flour),
½ cup oil,
2 teaspoon vanilla essence,
Red food colouring,
± 3 cups flour (as needed).
1. Preheat oven to 180 degrees. Beat butter and sugar until fluffy.
2. Add oil and vanilla essence and beat.
3. Add maizena (corn flour) and mix in well.
4. Add in flour gradually, and mix in with hands, forming a soft dough that is binded together.
5. Once biscuit dough is made, split the dough in half.
6. Leave one half white and colour the other till forms a cerise pink.
7. Roll out the white dough first, onto a sheet of baking paper.
8. Roll on a separate sheet of baking paper, the coloured dough. Then gently transfer onto white dough, not removing paper from coloured dough.
9. Gently roll ontop of baking paper so that the two doughs stick together.
10. Roll into tight swiss rolls, not leaving any air bubbles.
11. The dough will spread when baking, so make the rolls into the size cookie you desire.
12. The fatter the roll, the wider the cookie.
13. Leave dough in freezer for an hour, then remove and cut into discs/pinwheels.
14. Place on baking paper on baking trays and bake in preheated oven until the white colour dough becomes a light golden colour.
15. Leave aside to cool and crisp.
16. When cooled, roll in melted white choc and sweets.