These crumbly and delicious cookies are perfect for a quick and easy breakfast or snack.

Ingredients:
360g (2 ¾ cups) all-purpose flour
170g (1 ⅓ cups) powdered sugar
190g butter, softened
2 eggs
2g (⅓ tsp) baking powder
2g (⅓ tsp) salt
10g (1 tbsp) cocoa powder (optional)
70g (¼ cup) chocolate chips (optional)
Instructions:
In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
Beat in the eggs, one at a time, until well combined.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Divide the dough into two equal portions.
If you want two-toned cookies with cocoa flavor, mix the cocoa powder into one portion of the dough.
If you prefer chocolate chip cookies, knead the chocolate chips into the other portion of the dough.
On a lightly floured surface, roll out each dough portion into a thin rectangle.
Place one rectangle of dough on top of the other. Gently press down to adhere the two layers.
Starting from one long edge, roll up the dough tightly to form a log.
Wrap the log in plastic wrap and refrigerate for at least 30 minutes (or up to overnight) to firm up.
Preheat oven to 180°C (360°F). Line a baking sheet with parchment paper.
Slice the chilled dough log into rounds about 1/2 inch thick.
Place the cookie slices on the prepared baking sheet, leaving space between them for spreading.
Bake for 15-18 minutes, or until the edges are golden brown.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips:
For a richer chocolate flavor, you can use dark cocoa powder.
You can substitute other mix-ins for the chocolate chips, such as chopped nuts, dried fruit, or sprinkles.
If the dough is too sticky to handle, you can add a tablespoon of flour at a time until it becomes manageable.
Don’t overbake the cookies, or they will become dry and crumbly.
Enjoy your delicious two-tone pinwheel biscuits!