Cocoa Pistachio Pinwheels
Cocoa Pistachio Pinwheels is a modern American recipe for a classic pinwheel biscuit made from chocolate and green dough rolled together that are excellent treats for Christmas or St Patrick's day. The full recipe is presented here and I hope you enjoy this classic American version of: Cocoa Pistachio Pinwheels.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Makes:
40
Rating: 
Tags : Baking RecipesUSA Recipes
These are great as Christmas treats, but the green colour of the inner pinwheel also makes them suitable for St Patrick's day. Here I present a 'scratch' version, but you could also make these by substituting 465g frozen sugar cookie dough for the dough mixture in this recipe.
Ingredients:
For the Dough:
75g brown sugar
1/2 tsp vanilla extract
180g plain flour
1/2 tsp salt
150g butter, softened
For the Pinwheels:
3 tbsp
Instant Pistachio Pudding Mix
3 tbsp pistachio nuts, finely chopped
6 drops green food colouring
30g unsweetened cocoa powder
2 tbsp light brown sugar
Method:
Begin with the sugar cookie dough: Cream the butter and brown sugar in a bowl until pale and fluffy. Stir in the vanilla extract then sift over the flour and salt and blend thoroughly to combine.
Divide the resultant dough into two equal-sized pieces. Add the pistachio pudding mix, chopped pistachio nuts and green food colouring to one half of the dough. Work in thoroughly to mix then turn onto a work surface, pat into a rectangle, wrap in clingfilm (plastic wrap) and refrigerate for 60 minutes.
Knead the cocoa powder and brown sugar into the other half of the dough. Shape the brown dough into a rectangle, cover and refrigerate this as well.
Once chilled, sit the pistachio dough between two sheets of clingfilm (plastic wrap) and roll out into a rectangle about 30 x 20cm in size. Repeat with the chocolate dough then straighten the edges of both dough pieces with a ruler.
Remove the top sheet of clingfilm from the chocolate dough then remove both strips of clingfilm from the pistachio dough. Sit the pistachio dough on top of the chocolate dough, but leave a 6mm wide strip of chocolate dough showing on one long side.
Starting with the long side where the chocolate dough is showing roll both doughs together (like a Swiss [jelly] roll) rolling the spirals as tightly as possible (use the bottom piece of clingfilm to help you). Once fully rolled, cover in clingfilm and tighten this round them. Transfer to the refrigerator and chill for 2 hours.
After this time, unwrap the dough and using a sharp, greased, knife cut into 6mm thick slices. Arrange the slices on ungreased baking trays, setting them a good distance apart.
Transfer to an oven pre-heated to 170°C and bake for 12 minutes, or until cooked through.
Transfer to a wire rack and allow to cool completely before serving or storing.
Find more St Patrick's Day Recipes Here.