Eggless Pinwheel Cookies

I recently joined a new group – Home Bakers Challenge where we get 4 recipes every month to try our hands on and learn new techniques. One of the 4 recipes given for this month’s challenge is a Pinwheel cookie which looks so appealing and kids would just love it.. I have made cookies, but never tried this pinwheel design. The original recipe suggested by Viji was from here and I did make a few changes to ingredients and the method. This will yield approximately 40 – 45 cookies.

Ingredients
All Purpose Flour - 1 1/2 cups
Unsweetened Cocoa Powder - 2 table spoons
Sugar - 3/4 cup
Baking powder - 3/4 tea spoon
Egg Replacer - 3/4 table spoon
Warm Water - 1 1/2 table spoons
Vanilla Extract - 1 tea spoon
Salt - 1/4 tea spoon
Semi Sweet Chocolate Chips - 1/4 cup
Milk - 1 table spoon
Unsalted Butter - 1/2 cup (softened)
Method
Sift all purpose flour, baking powder and salt and set aside
Whip the egg replacer with warm water until it is gooey and set aside
In another bowl, beat butter and sugar until light and fluffy. Add vanilla and egg replacer mixture and whip it well
Add the dry mixture slowly and form a dough.
Take about 1 cup + 2 table spoons of dough to another bowl
Heat chocolate chips until melted and set aside to cool. If required add a table spoon of milk to make it melt better
To one of the mixture, add the chocolate chips and cocoa powder and make a chocolate dough
Wrap both the dough in plastic wrap separately and refrigerate for 30 minutes
Make 2 pockets of 12 inch square. Take a big parchment and fold it such that you get a 12 inch pocket which is wrapped from all sides
Open one of the pockets and place the chocolate dough (after removing it from the plastic wrap) and close the parchment paper, such that the dough is inside the pocket

Now roll the dough to the size of the pocket. i.e. to 12 inch square
Do the same for the other dough also

Now refrigerate both in the parchment paper for 20 minutes
Keep the vanilla one on the surface and open the parchment pocket to remove the top layer of the parchment
Do the same for the chocolate dough also
Now carefully place the chocolate sheet over the other sheet and lightly roll it so that the layers get pressed
Remove the top parchment.
Slowly roll the dough sheets into a tight log which is 12 inches long
Cover the log in parchment and keep it in the fridge for 20 minutes
Preheat the oven to 180 degrees C
Line a baking tray with parchment paper and lightly grease it
Take it out of the fridge and cut into 1/4 inch slices and arrange it on the baking tray

Bake for 10 - 12 minutes
Allow it to cool for 10 minutes and transfer to a cooling rack and allow it to cool completely and enjoy!!!
Points to note
I have put the dough in the refrigerator a few times as it was too humid and moist where I live.
The original recipe had the dough to be refrigerated for 30 minutes just before shaping them to a 12 inch square
I made the parchment pocket which made the sizing and getting them in even thickness easier
Bake only for 10 - 12 minutes, do not bake for more..
Also do not forget to grease the parchment paper and you may have tough time getting them out of the parchment paper
The cookies will be little soft out of the oven and will harden as they cool


Sending this to Kid's delight, Valli's page, Monsoon Temptations, Bake Fest, Vardhini's page, Motions and Emotions, Sara's page, What is with my Cuppa, Nupur's page,