Pretty Peanut Butter and Chocolate Pinwheels

1. 1

   Grease 2 baking tins.

2. 2

   Cream together the butter and peanut butter with an electric mixer until light and fluffy.

3. 3

   Add half the flour, the sugar, egg, milk, vanilla and salt.

4. 4

   Stir in the remaining flour, and mix well.

5. 5

   Divide the dough in half.

6. 6

   Stir the melted chocolate into one half of the dough and mix in thoroughly.

7. 7

   Place the two dough mixtures between sheets of greaseproof paper, and roll each out thinly, into about the same size rectangle, about 10 x 13 inches.

8. 8

   (You can try rolling it out with the help of flour and without the use of the paper).

9. 9

   Place the peanut butter dough on top of the chocolate dough, roll up like a jelly roll, wrap in clingwrap, and chill in fridge for 2 hours.

10. 10

    Heat oven to 180 deg C/350 deg F.

11. 11

    Cut the chilled dough into 6mm/1/4 inch slices.

12. 12

    Place 1/2 inch apart on the greased tins, and bake until pale golden brown and crisp, 10 - 15 minutes.

13. 13

    Cool on wire racks and store in airtight container.

14. 14

    Makes roughly 35 - 45, depending on how you rolled out your dough.

* Per serving · 4 servings · Values may vary.

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