Chocolate Mint Wheels

Chocolate Mint Wheels

2 cups plain flour
½ tesp baking powder
¼ tesp salt
1 cup castor sugar
125g butter
1 egg, beaten
1 tab water
½ tesp peppermint essence
2-3 drops green food colouring
2 tabs cocoa

Method
Sift the flour, baking powder, salt, and castor sugar into a mixing bowl. Rub the butter in lightly until mixture resembles breadcrumbs. Add the egg and water, mixing thoroughly. Knead lightly on a floured surface and divide into halves. Knead the essence and *colouring into one half, adding a little extra flour if necessary. Knead the sifted cocoa into the remaining dough (adding a little extra water if necessary). Roll the green dough between two sheets of greaseproof paper to a rectangle 25 by 20cm. Repeat with brown dough. Chill the layers for 15min to let them firm slightly. Place the green dough on top of brown dough, and roll up along the 25cm side. Wrap in greaseproof paper and chill for at **least two hours. Cut into slices about 5mm thick and arrange on a greased oven tray. Bake in a moderate oven for 10 – 15 min. Place on a rack to cool.

*I tend to make brighter green dough and put as any drops of colouring as I think it needs, but 2-3 drops are sufficient if you prefer it paler. Just add it very gradually. And be prepared to have green hands for a day or so afterwards! =]

**This is so that the roll does not squish so much when you slice it. I usually only refrigerate for half an hour at the most, due to time constraints.

From the Australian Family Circle Cookbook.