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.

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.