Tomorrow is Valentine's Day, and some of you may be celebrating it, too. Many of us are busy buying flowers, chocolates and cards, or preparing a lovely surprise for our loved ones, which is great because these days it is more important than ever to show some love. ♥️ But then, I wonder, when was the last time we stopped for a moment and just did something for ourselves? A lovely walk outside, not running errands; a bath instead of a quick shower; or bake something from the heart, paying attention to all the details (textures, smells, tastes), and then move on to the next task on our neverending to-do list. I know, I'm the same, but I took a step back and decided to make some Chocolate and Vanilla Pinwheel Cookies a little more mindfully this time: allowing time to prepare them and enjoying the process (not just the result). And honestly, it made a difference 😊 These Chocolate and Vanilla Pinwheel Cookies are crumbly, flavourful and easy to make. This recipe makes a big batch, so keep the cookies in an airtight container for up to a week. Enjoy with a cup of your favourite tea, coffee or hot chocolate for extra indulgence. 🫖 ☕️
Chocolate and Vanilla Pinwheel Cookies
PREP TIME: 10 minutes
TOTAL TIME: 1h 20 minutes (includes cooling times)
SERVINGS: 40 cookies
INGREDIENTS
- 175g margarine or butter
- 150g sugar
- 1 egg
- 1 tsp vanilla extract
- 350g flour
- 12g baking powder
- 3 tbsp cocoa powder
- few tablespoons of water
DIRECTIONS
1. Add the margarine and sugar to a medium bowl and whisk with a hand mixer until light and fluffy.
2. Mix in the egg and the vanilla extract, followed by the baking powder and flour.
3. Once combined, divide the batter into two. Take one half of the batter and wrap it into cling film or aluminium foil.
4. Add the cocoa powder to the batter in the bowl and blend it in. Add a couple of tablespoons of water if the batter seems too dry. Form a loaf and pop it in a foil. Place both loaves in the fridge and let them cool for about 30 minutes.
5. Roll both doughs out on a lightly floured surface to similar-size rectangles about 5mm thick. Brush the surface of the vanilla dough with some water, carefully place the chocolate dough on the top of it, then brush this layer too. Roll them up lightly lengthwise and transfer to a foil and let it rest in the fridge for another 30 minutes.
6. Set the oven to 190°C/ 170°C fan/ gas mark 5.
7. Cut through the dough to get cookies about ½ cm (0.2 inches) thick and transfer them to a baking tray lined with parchment paper and bake for about 8-10 minutes.
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