Marble Pinwheel Cookies
Ingredients
• 2½ cups (315g) all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• 1 cup (225g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• 1 large egg
• 2 tsp vanilla extract
• 2 tbsp cocoa powder
• 1–2 tbsp milk (if needed)
Method
1. Preheat the oven to 170°C (340°F) and line a baking tray with parchment paper.
2. In a bowl, whisk together the flour, baking powder, and salt.
3. In a separate bowl, cream the butter and sugar until light and fluffy.
4. Beat in the egg and vanilla extract until well combined.
5. Gradually add the dry ingredients and mix until a soft dough forms.
6. Divide the dough into two equal portions.
7. Leave one portion plain. Mix the cocoa powder into the second portion. Add 1–2 tablespoons of milk if needed to keep both doughs the same consistency.
8. Roll each dough into a rectangle of equal size, about ¼ inch (6 mm) thick.
9. Place the chocolate dough on top of the vanilla dough and gently press them together.
10. Starting from one long edge, roll the dough tightly into a log.
11. Wrap the log in plastic wrap and chill for 30–60 minutes, or until firm.
12. Slice the log into ¼-inch (6 mm) thick rounds and place them on the prepared baking tray.
13. Bake for 10–12 minutes, or until the edges are lightly golden.
14. Allow the cookies to cool on the baking tray for 5 minutes, then transfer to a wire rack to cool completely.
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