HOLLAH - it's Sunday, so lets do a spot of baking!
Chocolate Peanut Butter Pinwheels
220g Caster sugar
125g Smooth peanut butter
1 egg, lightly beaten
2 Tbsp milk
275g Plain flour
1/2t Bicarb of soda
175g Plain choc, broken
1 Tbsp butter
Combine the butter, sugar and peanut butter in a large mixing bowl and beat until smooth and creamy. Add the egg and milk and beat till smooth. In a separate bowl sift the flour, soda, and salt together. Add to the butter mixture and with a wooden spoon, stir until just combined. Cover and refrigerate for 1 hour.
Combine the chocolate and 1 Tbsp butter in a saucepan over a low heat and stir until melted. Set aside.
Divide the dough into two equal parts and shape into balls. Flour a work surface and roll one ball into a 24x30-cm (9 1/2 x 12-in) rectangle, 5 mm (1/4in) thick. Spread half the chocolate mixture over the rectangle. Starting at a narrow end, carefully roll up the dough to the other end. Continue with the other roll. Place both rolls seam side down, on a parchment-lined baking sheet and chill for 20 mins.
Preheat the oven to 200C/400F/gas mark 6.
Transfer the rolls to a floured surface and slice into 1-cm (1/2in) wide cookies. Place on parchment lined baking sheets and bake for 8-10 minutes, until set and slightly golden. Allow to cool for 5 mins on the sheets and then transfer to wire racks to cool completely.
Taken from the excellent tome: Cookies, slices & squares: Pippa Cuthbert & Lindsay Wilson
These are severely fiddly but SO yummy! And therefore totally worth it!!!
♥ Paula Shoe Fiend.