This recipe is taken from the 1979 Milk Calendar. This is the Slice and Bake Pinwheels recipe.
- Prep: 30 min
- Cooking: 10 min - 12 min
- Refrigeration: 4 h - 8 h
- 1/2 cup (125 mL) butter
- 1/2 cup (125 mL) sugar
- 1 egg yolk
- 3 tbsp (45 mL) Milk
- 1 1/2 cups (375 mL) all-purpose flour
- 1/2 tsp (2 mL) baking powder
- 1/2 tsp (2 mL) salt
- 1 oz (30 g) melted unsweetened chocolate
Cream butter and sugar together. Add egg yolk and milk. Sift together flour, baking powder and salt and add to creamed mixture. Divide dough in half and add melted chocolate to one half.
Roll out plain dough on lightly floured surface to about 1/4 inch (5 mm) thickness. Roll chocolate dough to same size and place on top of plain dough. Roll the two doughs together like a jelly roll.
Wrap roll in foil or plastic wrap and refrigerate until firm, several hours or overnight.
Preheat oven to 400 °F (200 °C). Cut dough into slices and bake on greased baking sheets for about 10-12 minutes.
Learn more about
Top 5 Nutrients
|Calcium:||1 % / 9 mg|