These cookies have a chocolate and vanilla swirl for the solstice. They’re easy to make in advance then slice and bake when needed.
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- Swirls of chocolate and vanilla
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- Bag of cookies
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- Label for chocolate pinwheel cookies
Solstice Pinwheel Cookies
Prep time
Cook time
Total time
Author: Harry Jennerway
Ingredients
Vanilla Base
- 125g butter
- 100g caster sugar
- 1 egg yolk
- 200g plain flour
- ½ tsp baking powder
- Dash salt
- 1 tbsp milk
Chocolate layer - To half of the dough add:
- 30g chocolate (milk or dark), melted
- 1 tbsp milk
Directions
- Cream the butter and sugar until fluffy.
- Add the egg yolk and mix well.
- Add the flour, baking powder, salt and milk.
- Take half of the mixture out (this will be the chocolate half).
- To the half still in the mixer add the vanilla extract.
- To the chocolate batch, add 1 tbsp milk and the melted chocolate.
- Wrap both dough balls in plastic and chill for at least an hour.
After chilling...
- Roll out both balls to ~5mm thick rectangles (20cm long).
- Place one on top of the other and wrap up tightly.
- The log can be wrapped in plastic and either chilled for an hour before baking or frozen.
When ready to bake...
- Preheat the oven to 190C/380F, line a baking tray.
- Slice 1cm slices from the log and place on the tray.
- Bake for 8-10 mins until lightly golden.
- Cool on the tray then transfer to a wire rack.
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- Split the dough in half – one for chocolate and one for vanilla
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- Roll the dough into a log and chill overnight before slicing
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- Slice 1cm – 2cm thick slices from the chilled log
Bake until lightly golden
