Carob Pinwheels
- Ready In:
- 1hr 32mins
- Ingredients:
- 6
- Yields:
-
30-36 cookies
ingredients
- 125 g vegan margarine (I use Nuttelex)
- 2⁄3 cup caster sugar
- 1 teaspoon vanilla essence
- 1 egg
- 1 3⁄4 cups plain flour, sifted
- 1⁄4 cup carob powder
directions
- Cream Nuttelex, sugar and vanilla together until light and creamy.
- Add egg and beat until well combined.
- Divide mixture evenly between 2 bowls. Add 1 cup of flour to one bowl, and the remaining flour plus the carob powder to the other, mixing well till each forms a soft dough.
- Roll out each portion between two sheets of greaseproof paper to form 20-30cm rectangles.
- Place one piece on top of the other, and roll up from the long end to form log. Wrap in plastic wrap and refrigerate for 1 hour. (You can freeze at this point for future baking.).
- Preheat oven to 180C, and line 2 baking trays with greaseproof paper.
- Slice dough loaf into 5mm slices, place on trays and bake for 10-12 minutes or until lightly browned. Cool on wire racks.
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RECIPE SUBMITTED BY
catxx
Brisbane
Here in Australia, we are blessed with an abundance of beautiful fresh produce, and our multi-cultural background has given us lots of wonderful tastes and styles.
I've loved food almost all my life (except for a bumpy early start...ate nothing but a slice of apple and a slice of cheese a day for my first two years!).
For me, cookbooks are a springboard - I have a taste "on my tongue", I search for appropriate inspiration and voila! something that owes a little to the book, my creativity, and whatever is in my kitchen! That said, I adore Vikki Leng's "A Vegetarian Kitchen" and travel happily through Sheila Lukin's "All Around The World Cookbook". Jamie Oliver is also a favourite, and I've just discovered the Williams-Sonoma baking books!