Chocolate pinwheel cookies
Here is a fun cookie, it might seem a bit difficult to make because of it’s spiral shape but it’s absolutely not. The only thing is to think ahead because the dough needs some rest in the fridge!
Chocolate pinwheel cookies
Ingredients
Plain dough
- 1 cup flour 150 g
- ⅓ cup + 2 tbsp butter 100 g
- ½ cup + 1 tbsp icing sugar 75 g
- ½ egg 25 g
Chocolate dough
- 1 cup flour 150 g
- 2 tbsp cocoa powder 15 g
- ⅓ cup + 2 tbsp butter 100 g
- ½ cup + 1 tbsp icing sugar 75 g
- ½ egg 25 g
Start by making the plain dough.
In a stand mixer with a paddle attachment sand the flour, butter (in cubes) and icing sugar. Once the butter is the size of a pea, add the eggs and keep mixing until combined. Add more eggs if the dough is not wet enough.
Wrap the dough and put it in the fridge for at least 4 hours.
Repeat the same process for the chocolate dough.
While waiting for the dough to rest, why don’t you make another kind of Christmas cookie from my Christmas cookie collection?
Once the doughs are rested, you need to work them a bit on your kitchen counter. Flour the surface of the counter and kneed the doughs to form a square shape that is not crumbly anymore. Roll both doughs in rectangles, about 3mm high, egg wash the plain dough, and place the chocolate dough on top of it before egg-washing it. Roll gently.
Place the dough on a saran wrap and roll it on a flat surface to press it evenly. Refrigerate for a couple of hours.
Cut into pieces of about a 1/2 cm.
Place on a sheet pan aligned with parchment paper and bake for about 10 to 12 minutes in a preheated oven at 325°F.
