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Whilst my job gives me plenty of opportunities to sample local cuisine and discover interesting recipes; many of my favourite biscuit recipes actually come from magazines.
Take the ‘Black and White Pinwheel Cookie’ that I’m about to describe. I found this delicious treat in Olive magazine about 4 years ago…
Anyway, what I love about this particular recipe is that it has the appearance of both marble cake and chocolate rolls. The pattern is rather hypnotising and I’m sure you’ll kids will agree switching between vanilla and chocolate makes each mouthful an exciting treat.
| Black and White Pinwheel Cookies |
Recipe type: Biscuits
Author:
Prep time: 1 hour 30 mins
Cook time: 15 mins
Total time: 1 hour 45 mins
Serves: 20
A cartwheel of fun – biscuit style – your kids will love alternating between its vanilla and chocolate flavours.
Ingredients
- 25g Cocoa
- 200g Unsalted butter
- 150g Caster sugar
- 2tsp Vanilla extract
- 1 Egg
- 300g Plain flour
Instructions
- Personally I like to mix my ingredients by hand, but you can also use an electric mixer to help speed up the process. Start by blending your butter and sugar together in a large bowl until it is creamy.
- Next add your vanilla and egg, give your mixture a good beat, then using a sieve sift your flour into the bowl and beat until smooth.
- Now here is where things get a little messy. Remove your cookie dough from the bowl and split it in half. Using a separate bowl beat one portion of your dough with cocoa until it is thoroughly mixed in.
- Taking both your pieces of dough shape them into oblongs (this doesn’t have to be perfect), then wrap them in cling film.
- Pop them in your fridge to chill for 30 minutes. This will help to make the dough firmer and easier to handle for the next stage.
- Roll out each of your pieces of dough until they are roughly the thickness of a £1 coin (try to keep your dough in the oblong shape).
- Now place your chocolate dough on top of your vanilla dough and trim of the edges so they are both the same size.
- Roll your dough up lengthways (similar to a Swiss roll), then wrap your cookie in cling film and chill for another 45 minutes. This will help your cookie dough to set in this shape.
- Whilst your dough is chilling, begin preheating your oven at 180C/350F/Gas mark 4.
- After 45 minutes, unwrap your cookie dough and slice them as thinly as possible into discs. Place them onto a non-stick baking tray (or grease with margarine if you haven’t got a non-stick one) and pop them into the oven to cook for 15 minutes.
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