Pinwheel Chocolate & Butter Cookies

Pinwheel Chocolate & Butter Cookies

Ingredients

For the butter cookie dough

* All-purpose flour — 2 cups (250 g)

* Unsalted butter — ½ cup (113 g), softened

* Icing sugar — ½ cup (60 g)

* Egg yolk — 1

* Vanilla extract — 1 teaspoon

* Salt — ¼ teaspoon

* Milk — 1–2 tablespoons, if needed

For the chocolate dough

* Unsweetened cocoa powder — 2 tablespoons

* Milk — 1–2 teaspoons, if needed

Procedure

1. Prepare the butter cookie dough

* In a mixing bowl, beat the softened butter and icing sugar until smooth and creamy.

* Add the egg yolk and vanilla extract. Mix until combined.

* Add the flour and salt gradually.

* Mix until a soft, smooth dough forms. If it is too crumbly, add a little milk.

* Divide the dough into two equal portions.

2. Make the chocolate dough

* Place one portion of dough in a bowl.

* Sift in the cocoa powder.

* Knead gently until the cocoa is evenly incorporated and the dough is uniformly chocolate-coloured.

* If the dough becomes too dry, add 1–2 teaspoons of milk.

Keep the other portion as plain vanilla butter cookie dough.

3. Roll out the dough

* Place each dough portion between two sheets of baking paper.

* Roll both portions into equal-sized rectangles, approximately 3–4 mm thick.

* Remove the top sheet of baking paper from each rectangle.

* Carefully place the chocolate dough directly on top of the vanilla dough.

* Gently roll over the layers to help them stick together.

4. Create the pinwheel pattern

* Starting from one long edge, roll the layered dough tightly into a log.

* Use the baking paper to help guide the roll and keep it even.

* Wrap the log securely and refrigerate for 1–2 hours, until firm.

* Rotate the log occasionally while chilling if necessary to maintain its round shape.

5. Slice the cookies

* Preheat the oven to 170°C.

* Unwrap the chilled dough log.

* Using a sharp knife, slice into rounds approximately 5–7 mm thick.

* Arrange the cookies on a baking tray lined with baking paper, leaving about 2 cm between them.

6. Bake

* Bake for 12–16 minutes, depending on the thickness.

* The cookies should be set, with the vanilla edges remaining pale or lightly golden.

* Remove from the oven and leave on the tray for 5 minutes.

* Transfer to a wire rack and allow to cool completely. The cookies will become firmer as they cool.