Chocolate Vanilla Pinwheel Cookies
Chocolate Vanilla Pinwheel Cookies are an iconic delight with chocolate and Vanilla doughs rolled separately and then swirled together to forma a to form a pinwheel.
Ingredients
For vanilla dough:
- 125 gm All Purpose flour/ Refined flour
- 1 tbsp Cornflour
- 75 gm Sugar powdered
- 75 gm Butter
- 1/8 tsp Baking powder
- pinch Baking soda
- ½ tsp Vanilla essence or vanilla powder
- pinch Salt
- 1 tbsp Milk room temperature
For chocolate dough:
- 125 gm Maida
- 1 tbsp Cornflour
- 2 tbsp cocoa powder
- 85 gm Sugar powdered
- 85 gm Butter
- 1/8 tsp Baking powder
- pinch baking soda
- ½ tsp Vanilla essence or vanilla powder
- pinch Salt
- 1-2 tbsp Milk room temperature
Instructions
Vanilla Dough
- Firstly, cream the sugar and butter till light and fluffy.
- Add 1 tbsp milk and vanilla essence and beat very well. Milk will help in binding the dough.
- Sift the flour, cornflour, baking powder, baking soda and salt.
- Add the dry ingredients and mix to form a dough.
- Cling wrap the dough and chill it in the refrigerator for 20 minutes or so.
Chocolate dough
- In another bowl again, cream the sugar and butter till light and fluffy.
- Add 1 tbsp milk and vanilla essence and beat very well. Milk will help in binding the dough
- Now sift the flour, cocoa powder, cornflour, baking powder, baking soda and salt.
- Add the dry ingredients and mix to form a chocolate dough.
- Cling wrap the dough and chill it in the refrigerator for 20 minutes or so. Refrigerate this too.
Make the Pinwheel Cookies
- Place a butter paper on a clean kitchen platform and place the vanilla dough on it.
- Cover it with 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.
- Roll it tightly along with the cling wrap and refrigerate this for an hour or so.
Bake Pinwheel Cookies
- Preheat the oven at 160 degree Celsius for at least 10 minutes.
- Take a sharp knife and cut into circular discs of around 1/4-inch thickness.
- Place them on a baking tray lined up with parchment paper leaving gaps between them.
- Bake the cookies for 12-15 minutes at 160° C.
- Remove the tray from oven and wait for 3-4 minutes before transferring the cookies on to a cooling rack.
- Cool it fully before you serve or store it in airtight containers.
What to serve with
- Serve these chocolate pinwheels with Cardamom Caffe latte, or Karak Chai alongwith Carrot Orange Loaf Cake and Chocolate muffins.
Notes
- All ingredients must be at room temperature.
- Use good quality cocoa powder
- Be careful while handling the rolled out cookie dough.
- The cookies will be soft when removing them from the oven. Do not worry they will harden up on cooling.