Pinwheel Cookies

Instructions

1. Place the butter, salt and icing sugar (powdered sugar) into a large bowl. Cream the ingredients together until the mixture is light and fluffy. If you are using an electric stand mixer, use the flat-paddle attachment. Add the egg yolks. Beat to combine well. Weigh the mixture in a clean bowl. Halve the mixture into separate mixing bowls.

2. Place one half of the Cookie Dough Base into the mixing bowl. Add the additional ingredients for Vanilla Cookie Dough. Beat the mixture together until the mixture resembles wet sand. Add just enough water to bring the mixture together into a soft dough. Remove the mixture to the kitchen bench. Knead the dough lightly so that all of the ingredients are well-combined and there are no air-pockets in the dough. Roll the dough between two sheets of baking paper until you have a rectangular shape measuring about 20 x 30 cm (8 x 12 inches), and about 5 mm thick. To achieve this shape, cut off excess strips of pastry and join them where necessary to build a rectangle.  Place the Vanilla Cookie Dough to chill in the fridge while you prepare the Chocolate Cookie Dough.

3. Repeat the same steps as for the Vanilla Cookie Dough. The Chocolate Cookie Dough will likely need more water as the cocoa powder will make the dough more dry. Place the Chocolate Cookie Dough in the fridge to chill for about 15 minutes.