Eggless Pinwheel Cookies

Steps

1. 1

   Place the softened butter and icing sugar in a bowl. Whisk until the mixture is light, fluffy, and pale.

2. 2

   Add the flour, baking powder, and 2 tablespoons of the milk. Bring the mixture together into a smooth dough.

3. 3

   Divide the dough into two equal halves. Add the cocoa powder and the remaining 1 tablespoon milk to one half, mixing it in to make the chocolate dough.

4. 4

   Roll each dough into a rectangle about ¼ cm thick.

5. 5

   Place the vanilla dough rectangle carefully over the chocolate dough rectangle.

6. 6

   Starting from one of the long sides, roll the layered dough inward into a tight cylinder to create defined swirls.

7. 7

   Freeze the dough cylinder for 15–20 minutes. Slice it crosswise with a sharp knife into evenly thick cookies; the roll should yield about 20.

   Start 20-minute timer
8. 8

   Set a flat pan or kadhai over low-medium heat and place a stand in the centre. Grease a plate and line it with parchment paper.

9. 9

   Arrange a batch of cookies on the prepared plate. Set the plate on the stand in the pan and cover with the lid.

10. 10

    Cook covered for 13–15 minutes. Repeat with the remaining cookies in batches.

    Start 15-minute timer
11. 11

    Let the cookies cool completely before serving or storing.