Chocolate and Vanilla Swirl cookies

My father in law has recently been diagnosed with type 2 diabetes. I'm
now on a craze for REAL sugarfree biscuits. He loves his biscuits and
being a good daughter in law, I naturally like to impress....came to the
rescue is www.diabetic-recipes.com with an array of wonderful recipes...

(makes about 60 cookies)

1/2 cup (120 g) butter, softened
2 tablespoons (24 g) honey
2 teaspoons (10 ml) vanilla extract
6 tablespoons (90 ml) of egg
1 1/2 cups (210 g) organic wholemeal floor
1/2 teaspoon (2.5 ml) baking powder
1/4 cup (60 ml) organic raw milk, warmed to room temperature
1 teaspoon (5 ml) unsweetened cocoa powder

1. Cream butter, honey, vanilla, and egg. Beat well. Add flour, baking
powder, and 3 tablespoons (45 ml) of the milk. Stir to thoroughly mix.
Divide dough into 2 parts.

2. Add cocoa and chocolate extract to one part, stirring until well
blended. Chill both halves for at least 1 hour.

3. Working on a floured surface, roll out each part to a rectangle about 3
inches (7.5 cm) wide. Place chocolate part on top of white part, pressing
together tightly with a rolling pin.

4. Brush the chocolate dough with remaining tablespoon (15 ml) milk. Roll
up like a jelly roll to make a log about 1 1/2 inches (4 cm) in diameter.
Wrap in waxed paper and chill until firm, about 2 hours.

5. Preheat oven to 375°F (190°C), Gas Mark 5. Slice cookies 1/8 inch (.5
cm) thick. Place on a nonstick cookie sheet that has been lightly coated
with cooking spray.

6. Bake for 8 minutes, until lightly browned. Transfer to a wire rack to
cool.

Per 3-cookie serving: 85 calories (53% calories from fat), 2 g protein,
5g total fat, 8 g carbohydrate, trace dietary fiber, trace cholesterol,
73mg sodium

Diabetic exchanges: 1 carbohydrate (bread/starch), 1 fat