Autumn Cookies

We are in that weird transition season at the moment. One day you are wrapped up with your scarf, gloves and winter coat and then the next day you are stripping them back off!
But even with all the clothing drama my favorite thing about this time of year is to curl up on the sofa with a massive woolly jumper, a mug of hot chocolate and a couple of crunchy biscuits.

Chocolate and Vanilla Pinwheel Cookies

This recipe makes about 20 small cookies and takes about 1hr 20mins for prep time and cooking.

For the vanilla biscuit
50g butter
25g golden caster sugar
25g cornflour
50 plain flour
1/2 egg
teaspoon of vanilla extract

For the chocolate biscuit
50g butter
25g golden caster sugar
25g cornflour
40g plain flour
15g cocoa powder
1/2 egg

Put all the vanilla biscuit ingredients in a bowl and mix together to form a soft dough.. Then wrap in cling film and chill in the fridge for 30 mins. Then do the same for the chocolate biscuit. 
On a floured work surface roll out both the chocolate and vanilla dough's to about 5mm thickness, ensuring both are the same size. 
Lay the vanilla dough on top of the chocolate dough and roll up like a swiss roll. Wrap this in cling film and then pop in the freezer for 15 mins. Meanwhile pre-heat the oven to 180C/356F and line a baking tray with parchment. 

Using a sharp knife cut the roll into slices and place on the tray. Bake in the oven for 20 mins or until they look golden in color. Allow to cool on a wire rack and then pop the kettle on and enjoy!

Happy Baking!

Katie 

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