Pinwheel cookies are very fun and delicious shortbreads absolutely perfect for breakfast. In fact, it is the perfect solution to make our children have breakfast with fun yet especially wholesome cookies dipped in milk. The recipe is very simple: it’s just white and cocoa shortcrust pastry layered on top of each other to create a swirl of absolute goodness and fun. These cookies can be prepared in addition to a birthday buffet or given as gifts in small bags for Easter, Christmas, or Father’s or Mother’s Day! So many ideas, but especially lots of goodness.
Then let’s start making them together, pinwheel cookies? Well, here’s the recipe, and I’ll leave you my video recipe 😉 right below👇👇👇 leave a like 👍 and subscribe to my YouTube channel 🌈thank you.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 15
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Shortcrust Pastry
- 2 cups all-purpose flour
- 9 tbsps butter
- 1/2 cup sugar
- 1 large egg
- 1 pinch salt
- lemon zest (grated)
- 1/4 cup unsweetened cocoa powder
Preparation
In a large bowl, combine the butter and sugar and mix quickly by hand.
Then add the eggs, lemon zest, and salt.
Finally, add the flour, keeping 1/4 cup aside, and mix quickly by hand (to prevent overheating the dough).
Form a nice ball and divide the dough into 2 parts, adding cocoa to one and the remaining flour to the other. Wrap the dough in plastic wrap and let it chill in the fridge for at least a couple of hours.
Take the two pieces of dough from the fridge, and on a well-floured work surface, roll them out with a rolling pin into sheets 1/8 inch thick each.
Layer the cocoa sheet over the white one and roll them together. Then start cutting the roll into 1/2 inch slices and place them on a baking sheet lined with parchment paper.
Bake in a preheated oven at 340°F for 15 minutes. Once baking is complete, remove the cookies from the oven and let them cool well before serving.
Storage of Pinwheel Cookies
They can be stored for up to a week in a well-sealed tin box. You can also prepare the shortcrust pastry a few days in advance and store it in the fridge.
I’ll admit, making cookies and tarts is my passion, so try the recipe for soft chocolate cookies — they are easy and very tasty, or the Nutella tart 😉❤️ too delicious!
And then…
I’ll see you on my Facebook page, my Instagram profile, and my YouTube channel with my videos for a greeting and a comment.
