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Pinwheel Cookies, Spelt (D, TNT)
Source: Self
Yield: About 52

1-1/2 tbsp. fast-rise yeast
1 tbsp. sugar
1/4 cup warm water
4 to 4-1/2 cups white spelt flour
1 tbsp. xanthan gum
200g soft margarine
1/2 cup sugar
1 jumbo egg or two egg yolks
1/2 cup warm milk
1 tbsp. vanilla
1 tbsp. lemon zest
Pinch salt

5 egg whites
3/4 cup sugar
1/2 tsp. cream of tartar
2 tbsp. chocolate, grated or nuts, ground

Make Dough:
Proof the yeast with the sugar and water. Add remaining ingredients. Knead to a soft, but not sticky, dough. Cover with plastic and set in refrigerator for three hours.

Cut ball in 4, and roll out each on parchment paper to about 9"x13".

Make Filling and Assembly:
Beat egg whites, sugar, and cream of tartar well.

Fold in chocolate or nuts and spread on rolled out dough.

Roll up and cut with sharp knife to 2cm (1") thick slices.

Put on parchment-lined cookie pans 3cm (1-1/2") apart and bake at 350°F about 30 to 40 minutes.

Poster's Notes:
For those who cannot eat wheat.

Posted by Moshe Reuter

Nutritional Info Per Serving: N/A