Wednesday, 24 July 2013


For us "Home Bakers", the challenge for June'13 was suggested by Vijayalakshmi of Virunthu Unna Vanga (which means "Inviting for a feast"). After trying our hands on Pizza and cake, it was time for some Cookies! Viji gave us four different types of cookies to choose from, and being the chocolate lover that I am, I picked up Chocolate pinwheel cookies. I tweaked the dough a bit and turned them into Zebra Cookies, as well.....

Pinwheel cookies!

Zebra cookies!

SOURCE: The Heritage Cook

1 3/4 cup All-purpose flour
1 Tbsp Cornflour (+2Tbsp Cornflour more, if making Zebra cookies)
1/2 tsp Baking powder
1/2 cup Butter, chilled
3/4 cup Granulated Sugar (I powdered it before using)
1 Egg, lightly beaten
1 tsp Vanilla extract
2 Tbsp  cocoa powder
1/4 cup Semi-sweet chocolate, melted and cooled


Collect your ingredients....

Vanilla dough:
Sift together flour, cornflour and baking powder 3-4 times.Beat butter and sugar till light and creamy. 

Add in egg and extract, and beat till fully incorporated. 

Add the flour mix slowly, beating until combined.

Remove half the dough and set aside.


NOTE: If making Zebra cookies, remove and set aside only 1/4th of the dough.

Chocolate dough:
Whisk cocoa into melted chocolate, add to the remaining vanilla dough and blend once to combine.
For Zebra cookies, add 2 Tbsp cornflour more to the melted chocolate and combine with 1/4th vanilla dough.

Make separate discs of both the doughs. Cover with a cling-wrap and refrigerate for 30 mins (1 hour in hot and humid climate). 


Making the pinwheel shape:
Roll out the vanilla dough into a 12 inch square, between two sheets of parchment/ wax paper. Do the same with the chocolate dough.
Remove the top sheet of parchment from both the dough; flip the chocolate dough on top of the vanilla dough.  Gently roll over the top with a rolling pin to make the dough adhere. Firmly and tightly roll this dough into a log; trim the sides neatly, cover with a cling wrap and chill for 30 mins.

Making Zebra pattern:
Roll out the vanilla dough into 1/2 inch thick disc. Pinch out small blobs of the chocolate dough, and roll between palms into long, skinny ropes. Arrange these chocolate ropes parallel to each other on the vanilla disc.

Gently roll over the ropes once with a rolling pin, to flatten them into the vanilla disc. Cover with a cling wrap and chill for 30 mins.

Pre-heat the oven to 200 C. Line the cookie sheet with parchment/ butter paper.
Take the log out and slice it into 1/4 inch thick cookies. 
In case of Zebra cookies, take the disc out, cut into desired shapes, using a cookie cutter.

Bake at 200 C/ 400 F for 8-10 mins. Keep checking for browning. Take the tray out when done, and leave the cookies on the tray for 5 mins. Transfer to a wire rack to cool completely, and store in air-tight jars.

See the two cookies missing??! Well....we just couldn't resist the wonderful me and dear husband, gulped them down while the tray was cooling!

Linking this to Viji's post....


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