Selasa, 21 Januari 2014

Chocolate Speculoos Spread Pinwheel Cookies


Photo and Recipe By: Keepinitkind

Prep Time: 1 hour
Cook Time: 15 minutes
Yield: 30 cookies
Ingredients
Speculoos Dough
  • 1 1/2 tsp. Ground Flaxseed + 1 1/2 T. Hot Water
  • 1/3 C. Coconut Oil
  • 1/4 C. Creamy Speculoos Spread
  • 1/2 C. Organic Sugar
  • 3 T. Non-Dairy Milk
  • 1 tsp. Vanilla Extract
  • 1 1/3 C. Unbleached All-Purpose Flour
  • Pinch of Salt
Chocolate Dough
  • 1 1/2 tsp. Ground Flaxseed + 1 1/2 T. Hot Water
  • 1/2 C. Coconut Oil
  • 1/2 C. Organic Sugar
  • 3 T. Non-Dairy Milk
  • 1 tsp. Vanilla Extract
  • 1 1/3 C. Unbleached All-Purpose Flour
  • 3 T. Cocoa Powder
  • Pinch of Salt
Instructions
  1. For the Speculoos dough: stir together the flaxseed and hot water and set aside so that it gels.
  2. In a stand mixer whisk the coconut oil, Speculoos spread and sugar together, on high, until it is whipped and there are no chunks of coconut oil. Add the non-dairy milk, vanilla and flaxseed "egg" in and mix again until incorporated evenly.
  3. Turn the mixer on medium speed and slowly add the flour and salt, mix until crumbly and no loose flour is left. Press the dough into a ball and set aside.
  4. Make another flax egg for the chocolate dough, set aside, and use the stand mixer at high speed to whip the coconut oil and sugar together.
  5. Add the non-dairy milk, vanilla, and flaxseed to the bowl and whisk together. Slowly add the flour, cocoa powder and salt to the bowl and mix until crumbly, like before.
  6. Press the chocolate dough into a ball and set aside.
  7. Roll the Speculoos dough out into a rough rectangle shape that is 1/4" thick. Use plastic wrap on both sides for easier rolling. You want the sheet to be 7" wide, I used a pizza cutter to trim the sides straight and pressed the excess dough into the end.
  8. Now, roll the chocolate dough out in the same fashion. Carefully place the chocolate dough on top of the Speculoos dough and offset them length-wise about a 1/4".
  9. Use the plastic wrap to roll the dough much like you would sushi. Do it slowly and tightly so that there are no cracks or gaps. Wrap the roll tightly and freeze it for 45 minutes. You may want to turn it slightly midway so that there is no flat spot.
  10. Preheat oven to 350F. Once the log is firm, slice the cookies from the log at a 1/4" thick and place them on two large baking sheets. Bake for 15 minutes.
  11. Once the cookies are done baking, take the sheets out and wait 4 minutes before placing the cookies on a cooling rack. Serve at room temperature.


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