Black and White Pinwheel Cookies

Black and White Pinwheel Cookies

Black and White Pinwheel Cookies

A gorgeous buttery cookie made of vanilla and chocolate layers, and sliced into pinwheels. Not only these are visually appealing, but also totally scrumptious. What I like about these cookies, is that you can make the dough roll in advance and freeze it until you have the time to bake it. They make a quick solution for unexpected guests.

Don’t let the appealing swirl design of those cookies intimidate you of making them. They are so fun to make and are easier than you might imagine. All you have to do is to roll a vanilla and chocolate cookie dough, separately, between parchment papers, then layer them on top of each other, fold them into a log and slice them into cookies. As simple as that!

With only a handful of ingredients you will whip up with cookies that melt in your mouth.  No leavening agents are required.  Serve them with your breakfast coffee or your afternoon tea.Sublime!!

 

Rapidly mix the ingredients with your hands and knead well.  If the dough is sticky, sprinkle some flour and knead one more time to form a smooth dough. Divide the dough into two halves. Add the cocoa powder to one of the pastry halves.  Knead well until the cocoa is well diffused with the dough.

 

Roll out each dough between two sheets of lightly floured parchment papers to a 1 1/4cm ½ inch-thick and to a rectangle 30×35 cm /12 x14 inches.

 

Carefully turn out the vanilla dough onto the chocolate dough. Use the parchment paper as aid to roll the two layers together tightly, creating a thick log.  Cover with plastic wrap and refrigerate for at least one hour, this will facilitate the cutting process later

 

Slice the roll, usine a sharp knife, into  ½ cm / 1/4 inch thick slices. Place the pinwheel cookies on the baking sheets.

 

Ingredients:

4 cups all-purpose flour

1 cup icing sugar (powdered sugar)

450 g./1lb unsalted butter, pliable but not soft, diced

3 tablespoons unsweetened cocoa powder

½ teaspoon vanilla extract

Directions:

In a large bowl, combine the flour, vanilla, icing and diced butter.

Rapidly mix the ingredients with your hands and knead well. If the dough is sticky, sprinkle some flour and knead one more time to form a smooth dough.

Divide the dough into two halves.

Add the cocoa powder to one of the pastry halves. Knead well until the cocoa is well diffused with the dough.

Roll out each dough between two sheets of lightly floured parchment papers to a 1 1/4cm ½ inch-thick and to a rectangle 30×35 cm /12 x14 inches.

Carefully turn out the vanilla dough onto the chocolate dough.

Use the parchment paper as aid to roll the two rolls together tightly. Cover with plastic wrap and refrigerate for at least one hour, this will facilitate the cutting process later.

Preheat the oven to 180°C/350°F.

Line two baking sheets with parchment paper.

Cut the rolls into ½ cm / 1/4 inch thick.

Place the pinwheel cookies on the baking sheets, and bake for 12-15 minutes, or until slightly golden. Enjoy!

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