Pinwheel Cookies

Ingredients

Butter-70 grams

Icing sugar-35 gram

All purpose flour-90 grams

Dark Cocoa Powder-1/2 tbsp

Scraped Vanilla beans-few

1/2 egg-yolk mixed with 10 ml milk

Method:

• Place the butter,icing sugar on a work surface and mix together with a spoon,mix well.
• Sift the flour on top and knead into a dough as quickly as possible.When the flour is half worked divide the dough in half.Continue to knead the half briefly until it is smooth.
• Sift the cocoa powder over the other half and knead it.
• Roll each dough into ball,wrap in plastic wraps and refrigerate for 1-2 hours.Preheat oven to 350 degree Fahrenheit or 180 degree Celsius.
• Roll both the dough into a rectangular shape over a parchment paper.
• Place the cocoa dough over the white colored dough and brush the egg-yolk mixture in between and over the dough.
• Roll up tightly.Refrigerate for 1 Hour,cut into slices and place over parchment lined baking sheets.
• Bake at 180 degree Celsius for 15-20 minutes.  
• Makes 10 cookies.  

My tips on using yeast CLICK HERE