Pinwheel Shortbread Cookies

Adapted from BBC Good Food

Vanilla Dough
160g plain flour
100g salted butter, cold, cut into 1cm cubes
50g sugar
1tsp vanilla essence
1 large egg yolk

Chocolate Dough
140g plain flour
20g cocoa powder
100g salted butter, cold, cut into 1cm cubes
50g sugar
1 large egg yolk

1. Prepare the vanilla dough. Place flour and butter into mixing bowl, rub together until mixture resembles coarse breadcrumbs and the butter is completely worked into the flour. Add vanilla and egg yolk, mix together gently until a ball of dough forms. If it is too dry, sprinkle in a few drops of water. Alternatively, place all the butter and flour food processor and pulse together until butter disappears, add the rest of the ingredients and pulse until a dough forms. Wrap dough with cling film and chill whilst you prepare the chocolate dough.
2. Prepare the chocolate dough as above, adding the cocoa in with the flour.
3. Unwrap the vanilla dough and place into a large Ziploc bag. Roll out into a square with uniform thickness. Repeat with the chocolate dough.
4. Place the chocolate dough on top of the vanilla dough and roll up tightly, Swiss-roll style, but gently so you don’t deform the log. Chill for 1 hour.
5. Preheat oven to 180C. Line a baking tray with parchment.
6. Remove dough from the fridge. Slice into generous 5mm (1/4 inch) slices and place them slightly apart on baking sheet.
7. Bake for 20 minutes until the biscuits are just turning pale golden around the edges, then transfer to a wire rack to cool. The biscuits will keep fresh for up to one week stored in an airtight tin.



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