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Date and Chocolate Pinwheels
Tarla Dalal
09 August, 2016
Table of Content
Tags
Soaking Time
0
Preparation Time
15 Mins
Cooking Time
0 Mins
Baking Time
30 Mins
Baking Temperature
150° C (400° F)
Sprouting Time
0
Total Time
15 Mins
Makes
20 pinwheels
Ingredients
For The Cookie Dough
115 gms butter
115 gms powdered sugar
225 gms plain flour (maida)
1 tsp vanilla essence
For The Date and Chocolate Layer
100 gms black dates (kala khajur) , kneaded
2 tbsp cocoa powder
Method
- Cream the butter and sugar in a bowl, using a wooden spoon till it is light and fluffy.
- Add 3 teaspoons of water and the vanilla essence and cream again.
- Sieve the flour and add to the mixture and knead lightly into a dough.
- Divide the dough into 3 equal parts.
- In one part, add the dates and cocoa powder.
- Combine the other 2 parts of vanilla cookie dough and roll out into a large rectangular sheet of ½ cm thickness.
- Roll the date and chocolate cookie dough on a floured surface to almost the same size as the vanilla cookie dough.
- Place the rolled vanilla cookie dough on a sheet of plastic cling wrap and then place the date and chocolate dough on top.
- Roll both the cookie doughs together with the help of the plastic wrap, sealing any cracks in the dough while rolling. Press firmly to release any air between the 2 layers of dough.
- Refrigerate wrapped in the cling wrap for 15 minutes
- Cut into about 6mm (¼") thick slices. Seal the ends if required.
- Press each cookie to flatten and place on a baking tray lined with
- Bake them in a preheated oven at 150° c (400° f) for 20 to 30 minutes.
- Remove from the oven, cool completely and store in an airtight container.
Date and Chocolate Pinwheels recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 89 cal |
| Protein | 1.4 g |
| Carbohydrates | 10.3 g |
| Fiber | 0.6 g |
| Fat | 4.8 g |
| Cholesterol | 14.4 mg |
| Sodium | 48.6 mg |
Click here to view Calories for Date and Chocolate Pinwheels
The Nutrient info is complete
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