Nutella and White Chocolate Pinwheel Cookies

PREP TIME: 20 minutes

Chilling time: 1 Hour

Cooking time:: 10 Minutes

Recipe taken from “Tanya Bakes’

INGREDIENTS

150G butter, softened

150G caster sugar

1 egg

1 teaspoon vanilla extract

220g plain flour

1 teaspoon baking powder

200G nutella

100G white chocolate, melted

METHOD

In a bowl, cream together the butter and sugar until extra light and fluffy

Followed by the egg and the vanilla extract

Stir in the flour and baking powder and mix to form a smooth dough.

Split the dough in two. Add nutella to one half and stir through until well combined.

Add the melted white chocolate to the other half and do the same

 

 

 

 

 

 

 

 

 

 

 

 

 

Roll out the dough on a floured surface to form two equal rectangles about 1cm thick.

Lay out a large piece of cling film, then place one rectangle on top of the other.

Roll up the whole lot like a Swiss roll, as tightly as possible and wrap in the clingfilm, twisting the ends tightly.

Chill in the fridge and leave for 1 hour

Preheat the oven to 200°C/400°F / GM6

Line a baking tray with greaseproof paper.

Remove the dough from the fridge, unwrap from the clingfilm and cut into 1/2 cm discs

Place the discs onto the baking tray and bake for 8-10 minutes.

Transfer to a wire rack to cool

 

 

 

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