In mixing bowl, add the butter and powdered sugar. Mix well and cream them until light and fluffy.
Add the ossoro vanilla custard essence and give a quick mix.
Seive in the flour, cornstarch and baking powder into the butter mixture. Mix well and bring the mixture together.
Add the milk gradually and make a smooth dough.
Divide the dough into 3 approximately equal portions. Since we are make tricolor cookies we are dividing the dough into three portions.
As we are going to reflect the tricolor of Indian flag in the cookies, so we’ll be using saffron and green color in the dough. For the white we’ll be leaving one portion of the dough as it is.
Add green color to one portion of dough and saffron color to another portion. After adding the color knead the dough well until the color is incorporated nicely in the dough.
Cling wrap all the dough separately and chill the dough in fridge for 10-15 minutes for ease of rolling.
Remove the dough from the fridge and start rolling them one after the other. Roll them into ¼ inch thickness rectangle shape. Start with the green color dough followed by white color dough and then saffron color dough. You can use parchment paper while rolling the dough.
Now place a cling wrap on the surface and place the green color rolled dough, then place the white color rolled dough over it and then saffron dough over the white color dough to make a 3 layered dough rectangle. Gently give a quick press with a rolling pin or with your hand.
With a knife trim off the uneven edges if any to make the dough even rectangle shape dough.
Start rolling the dough from one end of the rectangle as tightly as possible into a log.
Cling wrap the log and refrigerate for 20-30 minutes. I used freezer to make it set faster.
Preheat the oven to 180° C with both rods on. Grease the baking tray with oil or butter or line with parchment paper.
Remove the log from the freezer and unwrap it. Using a sharp knife, slice each log into ¼ inch rounds.
Place them on the prepared baking tray with some gap between each cookies.
Bake the cookies at a preheated oven at 180° C for 18-20 minutes until the edges starts to crisp.
Remove from oven and let it stand in the tray for about 5 minutes.
Transfer the cookies to a wire rack and let it cool down completely. They turn more crisp as it cools down.
Your super crispy vanilla custard pinwheel cookies are ready to be served with hot tea or coffee.