Chocolate and Vanilla Pinwheel Cookies Recipe
250g butter, at room temperature
3/4 cup caster sugar
2 tsp vanilla extract
2 1/4 cups plain flour
1/4 cup cocoa
1. In a large bowl, beat the butter and sugar until light and fluffy.
2. Beat in the vanilla and egg, until combined. Add the flour and beat until smooth. Divide the mixture in half, and add the cocoa to one half only, and mix to combine. Shape each mixture into a ball and wrap in cling wrap. Place in the fridge for 30 minutes.
3. Lightly flour your surface, and roll each dough until around 4mm thick and in an rectangular shape. Place the chocolate roll onto the vanilla roll and trim the edges to neaten. Roll up, and wrap in plastic and place in the fridge for 30 minutes.
4. Preheat the oven to 160ºC. Line a baking tray with baking paper. Cut the dough into 4mm slices and place onto your tray. Bake for 15 minutes, until lightly golden. Place on a wire rack to cool.