Add the remaining ingredients, then knead until a smooth dough forms.

Divide the dough into two pieces.

Add the melted chocolate to one of the pieces of dough and stir.

Spread the vanilla paste on a piece of baking paper.

Roll out the chocolate dough on another piece of parchment paper and place it on top of the vanilla dough.

Use a pizza cutter to cut the dough into rectangles.
Roll out the dough into a narrow cylinder.

Cover the dough with plastic wrap and refrigerate for 2 hours.

Once chilled, cut the roll of dough into thick slices.

Place slices on a greased baking sheet.

Bake at 190°C for 12 minutes.

The Origins of
Pinwheel Cookies There are many different types of pinwheel cookies: fruity, chocolate-filled, shiny, colorful… the list goes on. But these classic chocolate and vanilla pinwheel cookies originated in Germany, where they’re called Schwarz-Weiß-Gebäck, which means black and white baked goods. They’re the perfect combination of chocolate and vanilla, with a texture that’s neither too soft nor too hard. Plus, they’re also fun to make, so the recipe was a favorite to get the whole family in the kitchen!