Eggless Pinwheel Cookies Recipe | Chocolate Vanilla Swirl Biscuits No Eggs

Eggless Pinwheel Cookies - Chocolate Vanilla Swirl Biscuits

These 2-color pinwheel cookies look fancy but are super easy! Soft chocolate + vanilla dough rolled together. No eggs, no baking powder. Kids love them in tiffin boxes.

Prep Time: 20 mins + 30 mins rest | Bake Time: 20 mins | Total: 1 hr 10 mins | Yield: 20-22 cookies

Ingredients

For Chocolate Dough:

• 75 gms Maida / All-purpose flour
• 75 gms Butter, softened
• 55 gms Icing sugar / Powdered sugar
• 25 gms Cornflour
• 1½ tsp Cocoa powder, unsweetened
• 1 tsp Vanilla essence
• 2 tsp Milk, as needed

For Plain/Vanilla Dough:

• 75 gms Maida / All-purpose flour
• 75 gms Butter, softened
• 55 gms Icing sugar / Powdered sugar
• 25 gms Cornflour
• 1 tsp Vanilla essence
• 2 tbsp Milk, as needed

Instructions

1. Preheat: Preheat oven to 180°C for 10 mins. Line baking tray.
2. Chocolate dough: Sieve maida, icing sugar, cornflour, cocoa powder. Add soft butter + vanilla + milk. Make soft dough. Rest 30 mins covered.
3. Plain dough: Repeat same process without cocoa powder. Rest 30 mins covered.
4. Roll: Roll both doughs into equal size rectangles on butter paper. Keep thickness same.
5. Layer: Place chocolate sheet first, then plain dough sheet on top. Press gently.
6. Roll swirl: Starting from longer side, roll tightly like a Swiss roll into a log. Wrap in cling wrap. Chill 15 mins - easier to cut.
7. Cut: Cut ¼ inch thick slices with sharp knife. Place on tray 1 inch apart.
8. Bake: Bake at 180°C for 18-20 mins. Cookies will feel soft.
9. Cool: Cool 5 mins on tray, then transfer to rack. They firm up as they cool. Store airtight 10 days.

Pro Tips: 

1. Chill dough log 15 mins before cutting - gives clean swirls. 

2. Don't overbake or swirls lose color. 

3. If dough cracks while rolling, let it sit 5 mins then try.