Pinwheel Cookies

 

This is a cookie recipe I have been making for years for my children, which i learned in a baking class in Japan. I have come across many  similar recipes over the years but I don’t know why I still continue with my good old one maybe because the dough is not too buttery so it is very easy to handle and the sweetness is perfect for me….The preparation, assembling and resting takes little bit of effort and time but believe me it’s worth the trouble….make sure you use chilled ingredients if you are working in a warm climate. Handle the dough very lightly for a buttery crisp finish. Once everything is ready rolled in the fridge what you need to do is just slice it into thin pieces and bake….

 

 

Vanilla Dough

Plain flour-300g

Butter-150g

Powder sugar-150g

Egg yolk-3

Cold water-1 tablespoon

Vanilla extract-1 teaspoon

• Sift the flour into a bowl and rub in the cold butter(cut into small cubes) until it resembles bread crumbs.
• Add in the powder sugar, egg yolks, water and vanilla extract and mix to form a short dough.
• Press together and chill for 30 minutes.

Chocolate Dough

Plain flour-300g

Cocoa powder-50g

Butter-150g

Powder sugar-120g

Egg-1

Cold water-1 tablespoon

• Sift the plain flour and cocoa powder in to a bowl. add cold butter (cut into small cubes) and rub in until it resembles bread crumbs.
• Add powder sugar, whisked egg and cold water ,mix to make a short dough.
• Knead the dough with the palm of your hand to get an even texture.
• Press together and chill  for 30 minutes

 

Assembling

• Roll both the doughs into 3mm thickness and cut one square each of vanilla and chocolate dough.
• Keep one on top of the other, press together lightly.
• Roll from one side to make a cylinder shape, roll and press lightly. Chill in the fridge for 30 minutes.
• Cut into 3-4mm slices and bake in a pre heated oven for 170 degree centigrade for 15-20 minutes.