Homemade Pinwheel Cookies

Put the butter and sugar in a large bowl, beat well. Cream the butter and sugar until it’s smooth, add vanilla and egg, beat well.

In a separate bowl whisk the flour, salt and baking powder then add the creamed mixture stirring well.

Divide the dough in to 2 equal portions. Mix cocoa and cinnamon in to one portion, stir well. Keep the other portion as is. Put each portion into some plastic wrap, wrap tightly and chill for 2 hours.

After that, in wax paper, roll out both portions of dough separately to from a large rectangle (10×8 inch) about 1/4 in thick.

Very carefully slide the brown dough on top of the white dough.

Roll dough into a log. Wrap it up in the wax paper and refrigerate dough for at least 5 hours until very firm. Then, cut in 1/4 inch slices and place on a greased baking tray about an inch apart.

Bake at 200C for 10-20 minutes or until your desired level of doneness is reached.

Serve and enjoy.