Chocolate Pinwheels

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. 🙂

Chocolate Pinwheels

(adapted from Fresh & Tasty Chocolate Box)

Makes 30 cookies


125g butter

140g caster sugar

1 tsp vanilla essence

1 egg

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.)

Chocolate, Sugary Treats. permalink.

6 thoughts on “Chocolate Pinwheels

  1. Of course, I couldn’t pass these up! I chose your recipe as it has the least amount o butter and sugar..and no eggs…very economical I would say..and very good in taste…
    I respected the recipe this time..except for the fact that that I added the vanilla only in the white mixture..for the cocoa mixture, I used rum extract..this way both tastes were very distinct….next time I make them, I will roll the dough before cutting in a mixture of almond or walnuts, finely ground and mixed with sugar and a bit of cinnamon…I was so sorry I haven’t thought about this before baking them….no problem, this calls for a second bake around, isn’t it? Pictures on email.

    • Thanks so much for your wonderful feedback. i also tend to look for the least amount of butter when looking for baking recipea. i like ur idea of the variation…. 🙂

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