Pinwheel cookies straight out from my oven. My kitchen is filled with the lovely aroma of the cookies.
Recipe Courtesy: Nita Mehta’s cookbook.
240 gm or 2 1/2 cups All purpose flour or Maida
1/2 tsp Vanilla essence
1 tsp Baking powder
1/8 tsp Salt
Slightly less than 3/4 cup Butter ( I used home made white butter)
Slightly less than 1 cup powdered Sugar
3 tbsp Milk
3 tbsp Cocoa powder
Sieve flour, baking powder & salt together.
Cream butter & powdered sugar till light & fluffy.
Add the flour, vanilla & milk. Mix gently to make a stiff dough.
Divide the mixture into two parts and blend cocoa powder in one.
Thinly roll out both the halves 1/8″ thick into equal sized pieces.
Place the chocolate piece on top of the white one. Roll the two tightly together as for Swiss rolls and allow to stand in a cool place for 20-30 minutes.
Cut into 1/4″ thick slices and place on a well greased baking tray.
Bake at 180° for about 10-15 minutes.
Your Pinwheel Cookies are ready to be cooled and relished.