Karima-Catherine

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Nutella Pinwheel Cookies

Plate of pinwheels

Nutella Pinwheel Cookies Recipe
Yield: 25-30 cookies

125g / 1 stick butter, softened
½ cup sugar
1 egg yolk
1 tsp vanilla essence
1 heaped cup sifted flour
¼ cup Nutella to spread, a little more won’t hurt, but be careful not to overdo lest it ooze!
2-3 tablespoon, toasted, chopped hazelnuts

  1. Preheat oven to 175C/350F.
  2. Mix the butter and sugar together till creamy.
  3. Mix in the egg yolk and the vanilla essence. The mixture should be light and well combined.
  4. Stir in the flour and refrigerate the dough for 15 minutes so that it can firm up and facilitate easy rolling.
  5. Next, roll out the dough into a rectangle of ¼ inch thickness.
  6. Spread the Nutella making sure to leave one finger space on all four sides. Again, we don’t want the Nutella to ooze out!
  7. Sprinkle over the chopped hazelnuts and roll up the dough.
  8. Refrigerate for another ten minutes before cutting the slices.
  9. Lay the slices on a lined baking sheet and bake for 12-15 minutes till slightly golden at the edges. Baking time will vary depending on how thick you've cut them. Colour is a good indication.
Now there are two ways you could cut the slices - with a knife (surprise!) and a better, neater way would be with a firm thin wire (found some leftover wire from my flower making class back in school!). When you use a wire you will have a very clean looking pinwheel with no unwanted brown Nutella spots, and a crumbly looking texture, much like the first picture. When you use a knife, you will see that the Nutella smears the rest of the cookie while the knife passes through the dough, albeit smooth textured (the second image).