Cocoa could be used for the brown biscuit dough (1 -2 tablespoons) but I prefer the flavour and colour of Milo.
Yin and Yang Cookies
250 g butter, soft
1/4 cup caster sugar
1/2 can condensed milk
2 1/2 cups self raising flour
2 teaspoons vanilla extract
4 tablespoons Milo
The biscuit mixture is easily made in a food processor.
Set oven at 170C. Brush or spray oven tray with oil or cover base with baking paper.
Cream the butter and sugar with the condensed milk.
Stir in flour or if using a food processor use the pulse motion to mix in the flour.
Divide dough in half.
Add vanilla to one half and mix well. Put aside. I return the dough to the food processor for this.
To the other half add the Milo and mix well. I return the dough to the food processor for this. Sometimes I dissolve the Milo in two teaspoons of boiling water and make a Milo paste. Let it cool a bit before adding the Milo paste to the dough.
To make the biscuits
Roll each dough into small balls, remembering that the each ball needs to be about half of the finished biscuit.
Put a vanilla ball and a Milo ball together and then gently roll again.
Place each ball on a tray lined with cooking paper. You need to see about half of each colour.
Press gently with your fingers to flatten the cookies / press a fork into the dough to flatten
Bake biscuits at 170C until light golden brown (approximately 15 minutes)
Cool on a cooling rack.
Sometimes I make a mixture of these biscuits. Yin and Yang, plain Milo cookies and vanilla with coffee sugar on top. These are made by pressing the balls of vanilla dough into the coffee sugar and then flattening on the tray.