Here's how I think you can rephrase that text:

To make these scrumptious-looking Chocolate & Vanilla Pinwheel Biscuits, start by combining butter and sugar separately in two bowls for each dough.

For an extra special touch, feel free not even to thaw the frozen stuff - just let it sit at room temperature for a few minutes before diving into baking bliss!

Next up: mix together some plain flour with either vanilla extract & egg (for one bowl) or milk, cocoa powder and another egg if you're feeling fancy-pants chocolatey-style.

Now comes the fun part! Wrap each dough ball snugly in cling film then pop 'em straight back into your chiller for at reasons why not? At least an hour should do the trick...

Finally - grab a rolling pin (or any heavy object will do) and roll out these babies until they're nice & thin. You want them so fine that when you cut across lengthways using sharp knife blades or pastry cutter, gorgeous swirl patterns appear!

Now bake in preheated oven at 180°C /350°F for about 15-20 minutes - keep an eye on 'em though; edges might brown quicker than center bits are fully cooked through.

Voilà! Your mouthwatering Chocolate & Vanilla Pinwheel Biscuits are ready to be devoured!

Tips:

* For best results, make sure all ingredients are at room temperature before starting.

* If you're short on time or want an easy option, simply wrap the dough balls in cling film and pop 'em straight into the freezer for up to 3 months. Just remember to thaw overnight first when needed!

* These babies also freeze beautifully - perfect for baking a double batch then storing away until guests arrive unannounced!

Enjoy your deliciously tasty treats!

White owl chocolate and vanilla swirl