14. Chocolate and Cinnamon Pinwheels
I’m back!!
After a much needed and long awaited holiday I am finally back in the UK with a decent wifi signal. I had a great time in Florida, but there was no possible way that I could get a blog post up without every photo taking hours to upload and process. Sorry for the radio silence!
I had planned on posting these while I was away and maybe doing a review whilst I was out there too, but all good plans. I made these just before I left and took them along to my most recent match for my team to enjoy. They seemed to go down ok.
Pinwheel cookies are just fun to make and you could do them in so many different flavour combinations, but, let’s be honest. I’ve been on a chocolate and cinnamon kick recently. I promise I’ll do something different soon! I know not everyone likes cinnamon… weirdos…
These are ideal to make with kids, cause they’re fun, easy and make PLENTY. Hope you enjoy!
Makes roughly 48 pinwheels.
Ingredients
125g (4oz) butter
100g (3.5oz) caster sugar
200g (7oz) plain flour
1 egg yolk
40g (1.5oz) plain chocolate, melted
1 tsp ground cinnamon
2 tbsp milk
Pinch of salt
Method
Start by making your cookie mixture by creaming together the butter and sugar and then add in the flour, a pinch of salt, an egg yolk and a tablespoon of milk.
Move half of the dough into a new bowl and fold in the melted chocolate. In the original bowl add in the cinnamon.
On a sheet of greaseproof paper roll out one of the doughs to be about 1/8” thick. Mine ended up being about 20cm by 40cm. Might want to try and roll them to be fairly rectangular if possible! Repeat with the other dough on another sheet of greaseproof paper. You want them to be roughly the same size and shape if possible.
Brush the top of the cinnamon dough with a tablespoon of milk and then lay the chocolate dough on top. Use your rolling pin to roll with a gentle pressure a couple of times to get the doughs to adhere, but not so that you lose the definition of the divide.
Roll the dough into a long sausage, starting at one of the longer sides. Once you have your roll, chill it in the fridge for half an hour. This will make it a lot easier to cut it into rounds.
Preheat the oven to 180C.
Slice your log into rounds, slightly thicker than a pound coin and place your pinwheels on a lined baking tray.
Bake for 8-10 minutes.
Allow to cool and enjoy!
You could try all sorts of flavour combinations if chocolate and cinnamon aren’t your thing, e.g. peppermint and chocolate, vanilla and lemon or ginger and cinnamon. If you want to get the pinwheel effect using two similarly coloured doughs, why not try using a little bit of food colouring to keep the fun?
Let me know if you enjoy them! Give them a share on Twitter or Instagram (where I’m @sophiespiblog) or on the Facebook page (https://www.facebook.com/sophiespiblog). I love hearing from you guys and whether it went well!