Saturday, 19 January 2013

Monday, 6 August 2012

Pinwheel Cookies


Ingredients
Butter-70 grams
Icing sugar-35 gram
All purpose flour-90 grams
Dark Cocoa Powder-1/2 tbsp
Scraped Vanilla beans-few
1/2 egg-yolk mixed with 10 ml milk

Method:
  • Place the butter,icing sugar on a work surface and mix together with a spoon,mix well.
  • Sift the flour on top and knead into a dough as quickly as possible.When the flour is half worked divide the dough in half.Continue to knead the half briefly until it is smooth.
  • Sift the cocoa powder over the other half and knead it.
  • Roll each dough into ball,wrap in plastic wraps and refrigerate for 1-2 hours.Preheat oven to 350 degree Fahrenheit or 180 degree Celsius.
  • Roll both the dough into a rectangular shape over a parchment paper.
  • Place the cocoa dough over the white colored dough and brush the egg-yolk mixture in between and over the dough.
  • Roll up tightly.Refrigerate for 1 Hour,cut into slices and place over parchment lined baking sheets.
  • Bake at 180 degree Celsius for 15-20 minutes.  
  • Makes 10 cookies.  
My tips on using yeast CLICK HERE