Pinwheel Cookies

Miss 3 requested some cookies, I decided to do a google image search to see what type of cookie took her fancy for today. She spotted a pinwheel cookie that was brightly coloured and got all excited “look, that is like a lollipop ” After reading that recipe that was full of ingredients and food colourings that we couldn’t have. I decided to create my own recipe adjusting a basic cookie dough I have had in my stash of recipes for years. Using vanilla and carob to create the two different layers makes it suitable for the failsafe diet. She was very happy with the outcome and couldn’t wait to tell her brother and sister what we had created when we picked them up from school. It makes me happy to say that all 3 loved them, especially when I managed to get some hidden nutrition in! Bwahahahah… huge added bonus!
This recipe makes approx 20 cookies.

Domestic Diva - Pinwheel Cookies

110g nuttelex
220g sugar
1 egg
35g milk
½  teaspoon vanilla extract
55g Choko puree (see notes)
460g plain flour
¼  teaspoon salt
½ teaspoon baking powder
2 tablespoons carob powder mixed with 1½ tablespoons water

Place nuttelex and sugar into Thermomix bowl with the butterfly in place. Cream the butter and sugar together on speed 4 for 20 seconds, scrape down sides and repeat for another 20 seconds. Add the egg, milk, vanilla and choko and mix on speed 4 for 10 seconds.

Add the flour, salt and baking powder, mix on speed 4 for 20 seconds or until combined.

Take half of the dough out of the bowl and place on a flat surface lined with baking paper.  Add the carob mixture to the other half of the dough and mix on interval closed lid position for 1 minute.

Place another piece of baking paper on top of the vanilla dough and use a rolling pin to roll into a rectangle. Do the same with the carob dough. Place in the fridge for at least 1 hour.

Pinwheel Cookie dough

Remove the paper off the top side of the carob dough and the vanilla dough. Flip the vanilla dough onto the top of the carob dough. Remove the top piece of paper.

Trim the edges so they are straight. Start to gently slowly roll up the dough from one end. Use the bottom piece of baking paper to help roll it. Lightly dip your fingers into plain flour if your fingers start to stick to the dough. Wrap the dough log with cling wrap and place in the fridge for at least another hour or even overnight. You can freezer the roll to use later.

Pinwheel Cookie dough roll

Preheat oven to 180 degrees. Remove the roll of dough from the fridge. Give it a little roll on the bench while still wrapped to gently remove any flat surface from where it was sitting. Slice the dough evenly into approx 1cm wide pieces taking care not to flatten the roll as you go.

Place cookies flat on a piece of baking paper with a little gap between and bake for approx. 12-15 minutes or until the white layer is slightly golden. Don’t over cook or they will be too dry. Remove from the oven and allow to cool.

Pinwheel Cookies in the oven

Notes: I have 2 large glass chopping boards, I used those to roll the dough on then could put them straight  into the fridge on the boards.
Choko’s are great for adding hidden nutrition to baking. They also make a great substitute for egg in recipes. I usually try to puree and freeze choko when they are in season into ¼ cup quantities in mini zip lock bags. If you don’t have choko, you can leave it out of this recipe and drop the flour amount down to 410g.
If you are ok with amines or are doing an amines challenge, substitute the carob powder for cocoa powder.
These would be great made on a stick like a lollipop for a party, or mini ones in cake pop size would be cute too. Shape into a heart for Valentines day or special occasions.

Domestic Diva - Pinwheel Cookies Heart Shaped

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