Ingredients:
- Vanilla cookie
- 225 g salted butter, softened
- 200 g caster sugar
- 2 egg yolks
- 1/2 tsp vanilla extract
- 400 g self-raising flour
- Chocolate cookie add
- 25 g salted butter, softened
- 2 tbsp milk
- 6 tbsp cocoa powder

Steps:
- mix the softened butter and sugar for the vanilla cookies together until pale and fluffy
- crack in the egg yolks and vanilla extract, beat it together
- fold in the flour until fully combined
- take just over half of the cookie dough out of the bowl and leave the rest to the side
- beat the 25 g of butter, milk and cocoa butter into what's left in the mixing bowl
- combine to make sure its evenly chocolaty (may be easier with a spoon)
- roll both vanilla and chocolate cookie dough out between separate sheets of baking paper to about 1/2cm in thickness and the size roughly of an A4 sheet
- lay the chocolate sheet on top of the vanilla one, peel back the paper and then roll the two doughs together like a swiss roll, make sure to keep it tight and no paper is trapped inside
- let it chill in fridge wrapped in clingfilm for an hour or so to set up
- preheat oven to 338 degrees fahrenheit
- slice the roll into discs 1cm thick, then lay it on a lined backing tray (keep space between each of them)
- bake for 15 min
- let it cool, then ready to eat

In the end, the work feels so accomplished, and the best part was that it is so easy to make. It tastes very delicious with the vanilla and chocolate combo. Some people cannot help themselves from eating the cookies before they are served to a group or person. Also, the ingredients used are more friendly to a normal household, then some sophisticated pinwheel recipe that requires different variants of goods that are unknown to some people.
You made this look easy to make, Chris!
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