A few short months ago, had anyone suggested that making biscuits and cookies from scratch can be easy and delightful, I’d have plead guilty to “willful damage to life and property” and caused bodily harm….i think that’s where my favourite book( The Cookie Book, over 300 step-by-step recipes for home baking by Catherine Atkinson, Joanna Farrow and Velerie Barrett) came to my rescue…. I’ve come to think otherwise now…. Though I have a long way to go before I can be super confident… Sometime last month I baked these delightful chocolate pinwheels…….they’re easy, look awesome, make for great gifts and are a perfect excuse if you are chocoholic….. i’ve met with the same success every time I have made them….so they come highly recommended especially for novice bakers.
this is being sent off to Susan of the Food blogga who has this fabulous round up for christmas cookies. i’ve already made a few selections to make up for christmas….she’s updating the entries as she receives them, so be sure to check it out here.
this also fabulously qualifies for JFI….this month is one of everyone’s favourite!! Chocolate. JFI is the concept of Indira’s from Mahanandi and this month is hosted by Deepz of Letzcook. she is a self confessed chocoholic ( who isnt??) and is thrilled to be hosting this…..scurry over for some sinfully chocolatey recipes…..
Ingredients: makes about 25 cookies
½ cup butter, softened
¼ cup superfine castor sugar
1 ¾ cup all purpose flour
2 tbsp cocoa powder
2 tbsp milk
A little cold water
Preheat the oven to 180 degrees celcius. Line two baking sheets with butter paper. Rub in the butter and flour and sugar to resemble crumbs. Add very little water to combine into a soft dough. Do not knead.
Divide the cookie dough into two parts. Flavor one half by kneading in the cocoa mixed in the milk. Wrap and chill both parts of the dough for about 30 minutes.
Roll out each piece of dough into a rectangle about 8×10 inches. Brush the plain dough with a little milk before placing the chocolate dough on top. Roll up tightly from the long side of the rectangle. Cut into ¼ inch thick slices and bake for 10-12 mins at 180 degrees celcius.
When done, transfer to a wire rack to cool completely before storing. Dust with powdered sugar when warm (optional). This dough can be frozen for future use too.