Black and white pinwheels striped cookies.
One cookie
30g, 6.5x7cm 0.5cm thick, 120 calories.
Ingredients:
185g butter (Make sure the butter is at room temperature)
185g caster sugar
3-4 drops vanilla essence
2 eggs
560g Self-raising flour
50g almonds, crushed
2 tablespoons cocoa powder
Method:
To make dough, beat soft butter and sugar until creamy then
add eggs.
Add flour and mix to form dough.Divide dough in half.
To one part, add almonds with 3-4
drops of vanilla essence. Mix well together.
Second dough place back in the bowl and add the cocoa
powder then mix until well incorporated.
On the two individual sheets of waxed
paper, roll out both vanilla and chocolate dough into two equal shapes.Flip the rolled chocolate dough onto the vanilla dough, and
then peel the waxed paper off of the chocolate dough. Lightly press by
gently running your rolling pin on the surface to remove any air pockets and
ensure both are adhered.
Tightly roll the dough into a log, wrap log tightly in plastic
wrap and freeze for about 15 minutes. While log
in the freezer preheat oven to 180C (350F/Gas4) Cut roll into 0.5cm
thick slices, place on baking sheets. Bake in the oven for 20 min until lightly
browned.
Remove to wire racks to cool.
Cooking time approximately an hour.
1 cookie
30 g, 6.5x7cm 0.5cm thick, 120 calories
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