Vanilla Choco Pinwheel Cookies

• 170 g unsalted butter, room temp
• 180 g sugar
• 1 tsp vanilla
• 1 egg (50 g)
• 310 g all-purpose flour
• ½ tsp kosher salt
• ¼ tsp baking powder
• 15 g cocoa powder

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and vanilla on medium-high until light and fluffy, scraping down the bowl as needed.
2. Mix in the egg until fully combined.
3. Add the flour, salt, and baking powder, and mix until a soft dough forms.
4. Remove half of the dough and set aside in a small bowl (vanilla dough)
5. Add the sifted cocoa powder to the dough remaining in the mixer and mix until fully incorporated (chocolate dough).
6. Roll each colour of dough between two sheets of parchment to a thickness of approximately 4 mm, roughly the size of an A4 sheet. Transfer both to baking sheets.
7. Freeze both rolled dough sheets for 20 minutes, or until firm.
8. Remove the top parchment from each. Use an A4 paper as a template and trim both doughs to the exact same rectangular size. Freeze again for 5 minutes if the dough becomes too soft.
9. Leave the vanilla dough on its parchment. Carefully loosen the chocolate dough from its parchment and place it on top of the vanilla sheet, leaving about 1 cm of vanilla dough exposed along the long edge. Press lightly to remove any air pockets.
10. Let the dough rest at room temperature for 5–10 minutes, until just pliable.
11. Starting from the long edge with the vanilla overhang, roll the dough tightly into a log, using the parchment to guide the roll. Patch any cracks with your fingers if needed.
12. Wrap the log tightly in plastic wrap or parchment paper and chill for at least 2 hours (or up to 5 days). For a perfectly round log, place it in a cut paper-towel tube or PVC pipe.
13. Preheat the oven to 170°C and line 1–2 baking trays with parchment.
14. Slice the log into 1 cm cookies and place them on the trays. Freeze the sliced cookies for 10 minutes.
15. Bake for 15–16 minutes, or until the centres and edges are set and the edges are lightly golden.
16. Cool on the tray for 10 minutes before transferring to a wire rack to cool completely.
17. Store in an airtight container at room temperature for up to one week.

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