Glutenfree chocolate pinwheel cookies are black and white shortbread cookies with a beautiful swirl effect. Simple and fun to prepare, they are perfect for dipping in breakfast milk. Prepared with vanilla anc cocoa shortcrust pastry made with rice and corn flour, pinwheel cookies are also suitable for those who are intolerant to gluten or wheat.
To prepare Glutenfree chocolate pinwheel cookies, however, you will not need to knead two shortbreads separately: you just need to create a single dough, divide it in two parts and add cocoa on one side, and a little potato starch on the other. Then forming the pinwheels will be very easy: just roll out and overlap the two doughs, form a roll and cut into slices. Glutenfree chocolate pinwheel cookies are very simple to prepare: however, remember to respect the resting times, both after kneading the pastry and after forming the roll, otherwise you will not be able to give a precise shape to your pinwheels.
You might also like:
Video recipe of the day
- DifficultyVery easy
- CostVery cheap
- Preparation time20 Minutes
- Rest time45 Minutes
- Cooking time15 Minutes
- Serving30 cookies
- Cooking methodOven
Ingredients for about 30 glutenfree chocolate pinwheel cookies
- Power 80,76 (Kcal)
- Carbohydrates 11,10 (g) of which sugars 3,68 (g)
- Proteins 1,33 (g)
- Fat 3,90 (g) of which saturated 2,40 (g)of which unsaturated 1,47 (g)
- Fibers 0,44 (g)
- Sodium 19,13 (mg)
Indicative values for a portion of 17 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
How to prepare glutenfree chocolate pinwheel cookies
Cut the butter into small pieces and put it in a blender together with the rice flour, corn flour, vanilla extract and a pinch of salt. Blend for a few moments, until you get a sandy mixture.
Add eggs and sugar. Blend for a few more moments, until you get a slightly more consistent dough.
Then transfer it to a surface and knead it briefly with your hands, until it forms a smooth and homogeneous dough. Split it in two equal parts.
Knead the vanilla shortcrust pastry first, adding the potato starch. Then add the cocoa powder to the other half of the shortcrust pastry and knead until you get a smooth dough. Put the two doughs in two separate bags separately and let them rest in the refrigerator for 30 minutes.
After 30 minutes, take the vanilla pastry back first. Using a little rice flour, roll it out with a rolling pin over a silicone mat or a sheet of baking paper.
You need to get a rectangle about 8×10 inches, about 0.2 inches thick. Keep it aside. Now roll out the cocoa pastry, forming a rectangle of the same size.
Lightly brush the entire surface of the vanilla pastry with a little cold water. Now overlap the cocoa shortcrust pastry and press lightly with a rolling pin along the entire length, to make the two doughs stick together.
Brush the surface of the cocoa pastry with a little water. Starting from the shorter side, roll the pastry on itself pressing lightly to avoid creating air gaps.
Eventually you will get a roll. Put it in a plastic bag and put it in the freezer for 15 minutes. In this way the shortcrust pastry will be hard enough to be sliced and to obtain a nice pinwheel effect. After the rest time, remove the bag and slice the roll, forming rolls about 0.4 inches thick.
As you form your cookies by turning them, arrange them on a baking tray lined with baking paper.
Bake the glutenfree chocolate pinwheel cookies in a preheated oven at 356 ° F (180 ° C) for about 15 minutes. When they begin to brown on the edges, take them out of the oven and let them cool completely before removing them from the pan.
Serve glutenfree chocolate pinwheel cookies for breakfast or as a snack.
Puoi trovare la versione italiana della ricetta qui!
How to store chocolate pinwheel cookies
You can store the pinwheel cookies in a tin box. They remain fragrant even for 5-7 days.
Tips and variation
As mentioned, for the perfect success of this recipe it is essential to respect the rest times of the shortcrust pastry, otherwise the final aesthetic result may be different from expectations. If when you cut the first biscuit you realize that the cocoa shortcrust pastry colors the vanilla one, it means that the roll is not solid enough, so it is better let it rest for a while in the freezer.