Chocolate Pinwheel Biscuits

1a¼-cup butter
1 no egg
1 a½ cup powdered sugar
3-cup maida
¼ cup cocoa
¾ cup cashew nuts finely chopped (or any other type of nuts you prefer)
¼ tsp salt

Whip butter, sugar and egg till creamy. Sift maida and salt. Add this maida to the creamy mixture and knead to smooth dough.

Separate dough into 2 equal portions. In one portion of the dough add cocoa powder and knead well. Keep both the dough in freezer for about 1 hour.

Roll out both the dough into same size and thickness.
Keep one upon the other and form it into a tight rolls

Sprinkle finely chopped cashew nuts on the butter paper.
Roll the dough rolls on the butter paper so that the cashew nut gets sticked on the rolls.

Cover it with the same butter paper and stand in freezer for about 4-8 hours.

Take out and cut into small cookies and place the biscuits on a baking tray. Bake for 8 minutes at 100 degree.