Thursday, February 23, 2012

Choco-Vanilla Pinwheel Cookies

I've been wondering how pinwheel cookies are made..  I have finally found a recipe that I can play with to bake this yummy cookies for my daughters.

The original recipe used 2 oz of melted unsweetened chocolates but since our family has a sweet tooth, I decided to add two more oz to it.  I also lessened the amount of sugar.  Instead of 1 1/3 cups, I only added a cup of sugar. I would probably get adventurous on the flavor that I would add next time.  I would use pandan flavor and vanilla...hmmm....and mint or lemon? heheheh...

3 c all purpose flour
1 c sugar
1/2 tsp salt
1/2 tsp baking powder
2 tsp vanilla
4 oz chocolate
1 c butter melted
2-3 eggs

Sift together flour, salt and baking powder in a bowl.  Set aside.
Beat butter until fluffy.  Add in sugar little by little and continue beating.  Add the eggs one at a time.  Beat until fluffy but not stiff.  Add vanilla and beat again.
Put in the flour-salt-baking powder mixture into the bowl and beat until mixed thorougly. 
Divide the dough into two.  Form one 4x4 inch square dough and wrap it in a clingwrap. Refrigerate. 
Put the half of the dough back to the bowl.
Melt the chocolates in a bowl on top of a pan with simmering water.  Make sure that the bottom of the bowl doesn't touch the water because it will make the chocolates hard not fully melted.
Pour in the chocolates into the dough and beat again until just mixed.  Form a 4x4 inch square and wrap in a clingwrap.  Refrigerate for 30 minutes.
Remove from fridge.  Cut both doughs into 4 (lengthwise).  Return the 3 strips of chocolate dough and 4 strips of vanilla dough back to the fridge. 
Put one chocolate strip in between two parchment paper and flatten in 6x7 inch rectangle using a rolling pin.
Get one vanilla strip from the fridge and roll it out into 6x6 inch square in between two parchment papers. 
Peel off top sheet of parchment from each dough and flip vanilla dough over onto chocolate, aligning top and bottom edges and allowing 1/2 inch of chocolate dough to stick out on each side.
Run rolling pin lightly over  the two doughs to stick them together, then peel off top sheet of parchment.
Fold extra 1/2 inch of chocolate dough over vanilla on 1 side. Starting on folded-over side and using parchment as aid, tightly roll up dough into log.
Wrap in plastic wrap and refrigerate.
Repeat with remaining strips of dough to form 4 logs.

Slice when ready into 1/4 inch size.  Place a parchment paper in a cookie sheet  or pan.  Put the sliced cookies 1 inch apart from each other.  Bake in a preheated oven at 175C for 9-10 minutes.

A comment or two will be appreciated...



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