Desperate times call for desperate measure. I was facing cookie drought during work week whereby I have no cookie left in the jar. Oh no! I needed my cookie fix real bad and driving out in the cold just to buy a packet cookies was definitely too troublesome. “Wheeling” myself to end the cookie drought, baking a batch of cookies in the comfort of my home was looking positively encouraging.
Chocolate pinwheels seemed to fit the bill to satisfy my cravings and having a little dose of chocolate wouldn’t hurt too. I was particularly happy with the simple baking process and in no time I can sit down and enjoy these little goodies.
(adapted from Fresh & Tasty Chocolate Box)
Makes 30 cookies
140g caster sugar
1 tsp vanilla essence
220g plain flour, sifted
30g cocoa powder, sifted
1. Preheat oven to 180 degrees celsius, 350 degrees Fahrenheit, Gas 4.
2. Place butter, sugar and vanilla essence in a mixing bowl and beat until mixture is creamy. Add egg and beat until well combined.
3. Divide mixture into two equal portions. Mix 125g flour into one portion and remaining flour and cocoa powder into the other portion.
4. Roll out each portion between tow sheets of greaseproof paper to form a 20 X 30cm rectangle. Remove top sheet of paper from each and place one layer onto the other. Roll up from longer edge to form a long roll. Wrap in plastic food wrap and refrigerate for 1 hour.
5. Cut roll into 5mm slices and place on greased baking trays. Bake for 10-12 minutes or until lightly browned. Cool on wire racks.
(Emily’s note: I’ve used self-rising flour as I ran out the plain one. Hence my version looks a little puffed up.)