May 13, 2015

No Bake No Egg Pinwheel Cookies
















Ingredients:
  • 1 Stick unsalted butter
  • 3/4 Cup brown Sugar
  • Pinch of salt
  • 1/2 Tsp baking powder
  • 1/2 Tsp baking soda
  • 1 Cup all purpose flour
  • 1 Cup wheat flour

Toppings
  • Chocolate syrup
  • Cinnamon powder
  • Granulated sugar
(Alternatives: Any fruit jam , cocoa powder or vanilla sugar as you want)

Method: 
For Dough: 
  •  First add 1 stick of softened unsalted butter into a mixing bowl and just work with rubber spatula to make it very smooth. 
  • Then add pinch of salt & brown sugar. Stir this mixture until combined. Now add baking powder & baking soda. Again stir the mixture till it become smooth as a paste.
  • Then sift in all purpose flour & wheat flour. Fold until and work on the dough using your hands and form a bowl. You can use little bit of milk if it is very hard to combine all together. Dough should be little hard.
  • Plastic wrap the dough and refrigerate for about 2 hours.

Roll up: 
  • Remove the dough from fridge. Out of fridge, dough gets sticky quickly so top with another piece of plastic wrap. 
  • Roll out the dough with rolling pin. Now spread chocolate syrup evenly by using brush or flat spatula on top. Then dust with cinnamon powder & sugar on top of it.
  • Then carefully roll all the way up & cover with plastic wrap. Store this roll in the freezer for about an hour.
Cook over Stove-top:  
  • Out of the freezer, cut the roll into half inch thick slices. Then stick in a wooden toothpick into cookie. Repeat with remaining cookies.
  • On a preheated fry pan over low heat, arrange cookies and cook for about 8 min covered. Cooking time varies depending on the power of stove-top.
  • When the bottom of cookies are lightly browned flip them over. Cover & cook another 2-3 min.
  • Then turn off the heat and let sit for another 2 min or until cooked. 
  • Then let it cool on a wire rack.



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