In a bowl of a standing mixer fitted with the paddle attachment, place the flour, sugar, baking powder and butter and mix until the butter is the size of peas.

Add the water and oil and mix just until large and moist lumps of dough have formed.

Remove the dough from the bowl and mix with your hands to form a ball. (mix just to combine)

Divide the dough into 4 even parts (shape as a rectangle disk), wrap each piece with plastic wrap and place in the refrigerator for minimum 1 hour or preferably over night.

When ready to bake, preheat oven to 350F and line 2 baking pans with baking paper.

Rolle each piece to a 12"x8" rectangle and spread about 1/2 cups of the chocolate spread.

Roll the dough starting from the end closer to you. Once you have rolled the dough, place it in the baking pan and using a sharp knife make horizontal insertions ,along the dough, making sure there is 1"-1.5" space between each insertion. (Cut it just until you notice the first layer of the chocolate. )

Repeat the same with the rest of the dough parts and bake for 40-45 minutes. 

Remove from the oven, let cool for 10-15 minutes and then cut it into cookies using the iterations as guide lines.

Once the cookies have completely cooled, dust it with powdered sugar.