# Firstly, melt the margarine over low heat, let it cool down.
# Put sunflower oil, egg, castor
sugar,
yogurt and add the margarine, which is melted and cooled, mix it by a fork or a beater.
# Add vanilla, baking powder and add
flour into the mixture little by little during the kneading. Make the dough reach medium consistency.
# Divide the dough into 2 pieces. Add
cocoa into one of the pieces and knead it.
# Roll out the black dough over the
floured bench. Then, toll out the white dough piece. Cut both of the dough pieces into circles by a small glass’ brim.
# Place the white dough piece onto the bench at first, then place brown dough circle onto the white one, by 1 inch dislocation.
# After placing 4 circles, start to roll the circles from the starting point. Cut the prepared roll into 2 pieces by a sharp knife. Repeat same processes until the dough pieces finish.
# Place the cookies onto the greased baking tray by getting their flat surfaces down with some spaces between each of them.
# Place the tray into the oven which is preheated to 374 F. Bake until the white parts of the dough turns to light yellow.
# Remove the cookies from the oven, cool them down on the tray, and place onto the service plate.
