Pinwheel Cookies
Another simple butter cookie in my blog 🙂 I am not too happy with the pinwheel shape, but you may choose to call it a vanilla chocolate marble cookie. It’s an absolute melt in the mouth cookie. Be sure to use a good quality cocoa powder and vanilla extract. I have used Hershey’s cocoa powder and pure vanilla extract.
Ingredients:
For the vanilla dough:
- Maida 125 gm
- Cornflour 1 tbsp
- Salt a pinch
- Sugar 75 gm
- Butter 75 gm
- Baking powder a pinch
- Baking soda a pinch
- Vanilla extract 1/2 tsp
- Milk 1 tbsp
For the chocolate dough:
- Maida 125 gm
- Cornflour 1 tbsp
- Cocoa powder 2 tbsp
- Salt a pinch
- Sugar 85 gm
- Butter 85 gm
- Baking powder a pinch
- Baking soda a pinch
- Vanilla extract 1/2 tsp
- Milk 1-2 tbsp
Method:
- Powder the sugar till it’s fine.
- Sieve the flour, cornflour, rising agents and salt.
- Cream the sugar and butter till creamy and add vanilla extract.
- Add the dry ingredients and mix to form a dough. Add lil milk incase the dough is too dry.
- Cling wrap the dough and chill it in the refrigerator for 30 minutes or so.
- Now repeat the procedure for the chocolate dough.
- Refrigerate this too.
- Now take both the dough and divide each into half. Chill the remaining dough.
- Place a cling wrap sheet on a clean kitchen platform and place the vanilla dough on it.
- Cover it with another cling wrap sheet and roll it into a rectangle of around 1/4 inch thickness using a rolling pin.
- Repeat for the chocolate dough too.
- Now brush some water on the surface of the rolled vanilla dough and place the chocolate dough on top of it or vice-versa and roll again. ( I forgot to apply water and hence I think my pinwheel shape is not perfect)
- Roll it tightly along with the cling wrap and refrigerate this for an hour or so.
- Take a sharp knife and cut into circular discs of around 1/4 inch thickness.
- Place these leaving some gap between 2 adjacent cookies on.a baking tray lined with parchment paper.
- Preheat the oven at 150-160 degree Celsius for atleast 10 minutes.
- Bake the cookies for 12-15 minutes.
- Remove the tray from oven and wait for 3-4 minutes before transferring the cookies on to a cooling rack.
- Cool it fully and then store it in airtight containers.
- Repeat with the remaining dough.
