I try to avoid using artificial flavourings in my baking, however mint flavouring is an exception, because it’s hard to extract flavour from fresh mint leaves. You can leave out the mint flavouring and colour if you wish, to make chocolate and vanilla pinwheels. Rolling the dough between sheets of baking parchment means you don’t have to use lots of flour, which can mute the wonderful colours of the finished pinwheels.
Cream together the butter and sugar in a large bowl with a wooden spoon or hand-held electric whisk. Add the vanilla and salt and then beat in the egg.
Divide the mixture between two separate bowls. Beat the cocoa powder and coffee into one bowl and the mint extract and a few drops of food colouring into the other bowl. Add 150g of the flour to each bowl and briskly stir until well combined. Using your hands, squidge the chocolate mixture together to form a ball, then wrap it in cling film and place in the fridge for 30 minutes to firm up. Repeat with the mint dough.
Once the doughs are firm, roll the chocolate dough between two pieces of baking parchment to a rectangle, 30 x 25cm in size. Repeat this process with the mint dough, and place both rectangles in the fridge for at least 10 minutes.
When the rolled-out doughs are firm, remove them from the fridge and peel the top piece of baking parchment from each one. Flip the mint dough and place it on top of the chocolate dough, lining up the corners. Peel off the top piece of baking parchment, and then with one of the shorter edges facing you, use the parchment to roll the dough into a tight sausage shape. It is important to get the very first bit rolled in tightly so you see the lovely swirl.
Wrap the rolled dough in cling film and chill for a further 30 minutes to ensure the dough is very firm.
© Lorraine Pascale, 2017. Images: © Myles New, 2017.