chocolate pinwheels
Black-and-white marble swirled rolled cookies
Ingredients
Dark chocolate (roughly chopped)
100 g (3½ oz)
Cake flour
375 g (13 oz)
Baking powder
2 tsp
Salt
1/4 tsp
Unsalted butter
115 g (4 oz)
Caster sugar
125 g (4½ oz)
Eggs
2
Vanilla extract
2 tsp
Instructions
1
Melt chocolate
Melt the chocolate and let it cool slightly.
2
Mix dry ingredients
Sift together the flour, baking powder, and salt.
3
Cream butter and sugar
In another bowl, cream the butter and sugar until light and fluffy, then beat in the eggs and vanilla extract.
4
Combine the dough
Add the dry ingredients to the butter mixture and knead into a smooth dough. Divide the dough in half and mix the melted chocolate into one portion.
5
Chill the dough
Wrap each portion in baking parchment and chill until firm.
6
Roll out and layer
Roll out the chocolate dough and brush off any excess flour. Roll out the plain dough and place it on top of the chocolate dough. Gently roll flat and trim the edges neatly.
7
Roll up and chill
Roll up tightly from the long side, wrap in baking parchment, and chill until firm.
8
Slice and bake
Preheat the oven to 190°C (375°F). Slice the log into thin rounds, arrange on a baking sheet, and bake for 8-10 minutes.
