26 Jun 2016

Solstice Pinwheel Cookies

No Comments Baking and Cookies

These cookies have a chocolate and vanilla swirl for the solstice. They’re easy to make in advance then slice and bake when needed.

Solstice Pinwheel Cookies
Prep time
Cook time
Total time
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
  1. Cream the butter and sugar until fluffy.
  2. Add the egg yolk and mix well.
  3. Add the flour, baking powder, salt and milk.
  4. Take half of the mixture out (this will be the chocolate half).
  5. To the half still in the mixer add the vanilla extract.
  6. To the chocolate batch, add 1 tbsp milk and the melted chocolate.
  7. Wrap both dough balls in plastic and chill for at least an hour.
After chilling...
  1. Roll out both balls to ~5mm thick rectangles (20cm long).
  2. Place one on top of the other and wrap up tightly.
  3. The log can be wrapped in plastic and either chilled for an hour before baking or frozen.
When ready to bake...
  1. Preheat the oven to 190C/380F, line a baking tray.
  2. Slice 1cm slices from the log and place on the tray.
  3. Bake for 8-10 mins until lightly golden.
  4. Cool on the tray then transfer to a wire rack.

Baked cookies

Bake until lightly golden

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