Pinwheel Cookies

This post has been pending since before Christmas. This was one of the components of my Christmas goodies hamper. But then I got busy with ten other things. Sonny boy kept reminding me of my promise. Wheedling turned to nagging. It escalated to sulking and I finally had to acquiesce.

The cookie is fairly easy to make. Simply make two cookie doughs, roll them up and cut roundels. The buttery and flaky texture goes very well with tea.

 I am one of those who love to dip their cookies in their tea. Everyone around me finds it scandalous. But hey it has been proved scientifically that dipping cookies in tea enhances their taste. The tea fills in the air pockets in the cookies and makes them more flavourful. It is a different matter that accidental drowning happens and then the tea becomes a thick mush. But then what is life without a little something on the side.

Ingredients

1 cup APF or you can use whole wheat flour if you want+ 1 tbsp flour

½ cup butter, room temperature

¼ tsp baking powder

½ cup fine castor sugar

1 ½  tbsp cocoa powder

¼ tsp vanilla essence

Pinch of salt

Preheat the oven at 160 degrees Celsius. Line a baking tray with parchment paper.

Sift together the 1 cup flour, baking soda and salt. Keep aside.

Cream together butter and sugar till pale and fluffy. Add the vanilla essence and mix some more. Now add the flour into the mix and slowly fold in with the help of spatula. The cookie dough will be quite soft. Divide the dough into two. Add the cocoa powder to one half of the dough and knead gently till the cocoa powder mixes well. Now this dough will be quite firm as compared to the white dough. So add the 1 tbsp flour to the white dough and knead gently to get  firm dough.

Cut out large squares of parchment paper and roll out the two doughs separately. 

Keep them in the fridge for 15 mins till they become firm. Place one rolled out dough on top of other. It does not matter which dough comes on top. With the help of the parchment paper roll up the doughs into a tight cylinder. 

Tap the two ends to get a flat surface. Keep in the fridge for another 15 mins. 

Cut roundels. Line them up on the baking try leaving space in between the roundels. This cookie will not spread like other cookies. But it is still better to leave some space. 

Bake for 15-20 mins. 

The outer edge of the cookies will be firm while the centre will be a little soft. This will become firm once the cookies cool down.