Pinwheel cookies

Pinwheel cookies

This is a soft crumbly cookie made with chocolate and almond flour. You can substitute the almond flour with plain flour if preferred. I found this recipe on youtube posted by yoyomax12.

Febin Vadakkeyil


  1. 150 Grams Butter
  2. 3/4 Cup Sugar
  3. 1 Egg
  4. 1 Teaspoon Vanilla Extract
  5. 1 3/4 Cups Plain flour
  6. 1/4 Teaspoon Baking powder
  7. 1/4 Teaspoon Salt
  8. 1/3 Cup Almond flour
  9. 1/4 Cup Cocoa powder


360 mins
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    Cream the butter and sugar till combined.

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    Add egg and vanilla extract and beat well.

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    Add the plain flour, baking powder and salt and mix well till you get a crumbly dough. Leave out the salt if using salted butter.

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    Lightly knead with your hands to form a dough ball. Cut it into halves.

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    To one half, mix the almond four and combine. Roll this out between sheets of baking paper into a rectangle of around 1/4 cm thickness.

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    To the other half, mix the cocoa powder and combine to form the dough. Roll this out to a rectangle of the same size as the white one.

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    Without peeling the baking papers off, let the two layers chill in the fridge for at least half an hour.

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    Remove from fridge. Peel off top layers of baking paper. Place the white layer on top of the chocolate one and align.

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    Carefully, roll along the long end tightly. Use the baking paper to help you along. If the outer dough cracks, let it soften for a few minutes and roll. Wrap with the baking paper and leave it in the fridge for 3-4 hours at least or overnight. The dough has to firm up well.

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    Slice into 1/2cm thick slices and bake in a 180C preheated oven for 10 minutes.

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