TAMARA’S SPINWHEEL COOKIES

TAMARA’S SPINWHEEL COOKIES
3 tablespoons cocao powder
1 tablespoon butter
1 tablespoon milk
½ cup butter (115 gram)
1 egg yolk
½ cup sugar
2 teaspoons vanilla essence
1 ½ cup cakeflour (375 ml)
½ tablespoon baking powder
1 tablespoon milk

Melt 1 tablespoon butter with 1 tablespoon milk in microwave. Add cocao and mix well with a fork. Set aside.
Cream the butter (115 gram) and sugar until light and fluffy. Add egg yolk and tablespoon of milk and mix.
At low speed add sifted cake flour and baking powder and mix well. Increase speed until dough leaves side of the bowl.
Divide the dough, ¾ you use for the plain part and ¼ for the chocolate part. (Or 2/3 plain and 1/3 for the chocolate part).
Mix the 1/4 or 1/3 part of the dough with your chocolate mixture until you have a chocolate dough.
Put both doughs in separate bags in the fridge +/- 30 minutes.
Roll both doughs out separately (make a square or rectangular shape, both doughs need to be the same size.
Stack them on top of each other and roll it up like a log. Cut slices (not too thick but also not too thin) and put them on a baking tray.
Bake 15/20 minutes (until the vanilla part is light golden) on 160ºC.
Recipe and photo: Tamara la Marca