Vanilla and cocoa pinwheel cookies

Ingredients

• 55 g all-purpose flour, for the vanilla dough
• 45 g all-purpose flour, for the cocoa dough
• 65 g vegan butter
• 30 g white sugar
• 30 g powdered sugar
• 6 g cornstarch, plus 1 more teaspoon to join the doughs
• 15 ml plant-based milk, plus 2 more teaspoons to join the doughs
• 2 ml vanilla extract
• 5 g cocoa powder
• A pinch of salt (0.5 g)

Missing an ingredient?

• What to use instead of sugar
• What to use instead of unsweetened cocoa powder
• What to use instead of all-purpose flour
• What to use instead of cornstarch
• What to use instead of soy milk
• What to use instead of vegan butter

Instructions

1. Beat the vegan butter with both sugars until smooth and creamy.
2. Still beating, add the 6 g of cornstarch, the 15 ml of plant-based milk and the salt.
3. Put half in another bowl. To the first, add the vanilla and 55 g of flour and mix. To the second, add the cocoa and 45 g of flour, and mix.
4. Roll out each dough on a lightly floured surface into a rectangle about 3 mm thick.
5. Mix the teaspoon of cornstarch with the 2 teaspoons of plant-based milk. Brush it over the first dough, lay the second on top and trim the edges to make it rectangular.
6. Brush the second dough and roll everything up into a log. Wrap it in plastic wrap and refrigerate for at least half an hour (it keeps for up to a week).
7. Preheat the oven to 190°C (375°F), conventional (top and bottom heat), and line a baking sheet with parchment paper.
8. Cut the log into 4-6 mm slices and place them on the baking sheet, a little apart.
9. Bake for 12 minutes at 190°C (375°F), until they start to brown underneath.
10. Let them cool completely on a wire rack.

Nutrition facts

Approximate, per serving (about 27 g). Calculated with data from USDA FoodData Central.