The cookies two-tone pinwheels are not so difficult to make. I found the recipe on the back of the cocoa box. I was therefore intrigued and immediately wanted to try the new recipe, attracted by their two-tone appearance. I didn’t have much difficulty in preparing them by following the recommended instructions. Great for occasions to impress when welcoming friends. The butter used in the dough makes them fragrant and delicate. To get them two-tone, simply divide the dough into two sheets. One part is mixed with unsweetened cocoa and then both are rolled up together.
- Difficulty: Medium
- Rest time: 20 Minutes
- Preparation time: 40 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 3/4 cups Flour
- 1 cup Sugar
- 7 oz Butter
- 3 tbsps Unsweetened cocoa powder
- 5 Eggs
- Baking powder for desserts (1 packet)
- Vanillin (1 packet)
Tools
- Bowl
- plastic wrap
Preparation
Cream the egg yolks with the sugar, add the softened butter taken out of the refrigerator an hour before, the flour, the baking powder, the vanillin, and mix.
Divide the dough obtained into two equal parts and knead one with the unsweetened cocoa. Let them rest separately for about twenty minutes in the refrigerator covered with plastic wrap.
Roll out two sheets about less than 1/4 inch thick and overlap them. Roll gently and firmly, and cut into slices about 1/2 inch wide, being very careful.
Finally, place the pinwheel cookies on a baking tray covered with parchment paper and bake for about 15/20 minutes at 340°F. The fragrant cookies can be stored in a cookie tin for about a week in a cool place. Ready to share with guests visiting us to offer with tea, an herbal tea, or a good cup of coffee.
Two-tone pinwheel cookies with butter and cocoa powder
Tip for two-tone pinwheel cookies: However, do not overwork the dough so it doesn’t become soft and you can cut the cookies without problems. Finally, it’s preferable to use unsweetened rather than sweet cocoa. Certainly, the contrast of the unsweetened cocoa enhances the taste of the cookies.
Finally, with these cookies, I managed to surprise. Even those who know their stuff could appreciate it, and this flattered me.
Come have a peek on Pinterest of The recovering cook
