Chocolate Pinwheels

I've been wondering whether or not i should post this recipe & photo up - as you can see they didn't turn out very well :(

The reasons why i decided to go with posting this up - is to maybe warn others about this type of recipe, mistakes i made, things i could of done better.

One thing i know that could be improved - is the rolling of the dough. Both layers should be separately refrigerated before rolling up (as this makes both layers more firm and less likely to collapse when you're rolling). And also refrigeration time extended to two hours or more (it depends on the day if its hot or cold but usually the colder the dough is the easier it is to roll and cut up.

Nevertheless, these biscuits were made for my workmate over the christmas break as his parents were visiting from India (and they had seen most of my baking goodies via webcamming on the internets) so i thought they might like to try some while they were here.

Chocolate Pinwheels

125 g butter

2/3 cup caster sugar

1 tsp vanilla essence

1 egg

1 3/4 cups flour

1/4 cup cocoa powder

1 place butter sugar and vanilla in a bowl and beat until creamy. add egg and beat until well combined.

2 divide mixture into two equal portions. sift 1 cup flour into one portion and mix to combine. sift together cocoa powder and remaining flour and mix into the other portion

3 roll out each portion between two sheets of grease proof paper to form a 20 x 30cm rectangle. Remove top sheet of paper from each and invet one onto the other. roll up from longer edge to form a long roll. wrap plastic in cling wrap and refridgerate for 1 hour

4 cut roll into 5mm slices, place on baking paper on trays and bake for 10-12 minutes or until lightly browned. cool on wire racks

*these are ideal last minute biscuits as the dough can be made in advance and kept in the refrigerator until needed