Ingredients

• 24 - arrowroot biscuits
• 1/2 cup (100 gms) - powdered sugar
• 1 tbsp - cocoa powder
• 1 tbsp - milk powder
• 4 tbsp - milk
• 4 tsp - Extra milk
• 1 piece grease proof paper - butter paper (30 cm in length and 20 cm in width)

How to Make Pinwheels

• Make a fine powder of arrowroot biscuit.
• Divide into 2 parts and keep in separate wide bowls - containers.
• Mix one part of powdered arrowroot biscuit with 50 gms powdered sugar and 1 tbsp cocoa powder.
• Gently knead with 2 tbsps milk (add extra 1 - 2 tsps milk if required) and make a soft dough. Keep aside.
• Mix other part of powdered arrowroot biscuit with 50 gms powdered sugar and 1 tbsp milk powder.
• Gently knead with 2 tbsps milk and make a soft dough (Add extra 1 - 2 tsps milk if required when making dough). Keep aside.
• Gently flatten each dough ball with a roller to 1/4 - inch thick rectangular sheet of 21 cm length and 14 cm width (rectangular chapatti).
• Keep each sheets separately.
• Place one sheet on butter paper. Gently place the other sheet over the first one.
• Gently and carefully make a roll sealing the edges carefully.
• Now you will get a cylindrical roll.
• Roll the butter paper over the cylinder.
• Seal the edges carefully and keep in freezer for minimum 4 hours or overnight.
• Remove from freezer and cut into 1/4 - inch thick circles.
• Now this is ready to serve.
• This may be refrigerated and consumed as per convenience or can be baked in preheated oven at 200 degrees C or 400 degrees F for 10 minutes on a greased baking tray or until light brown.
• Don't over bake - lest will become too hard to consume.
• Recipe Courtesy: Niya's World