Nutella Pinwheels are the perfect snack idea option for kids, or can be great in the lunchbox! Stunning to look at and super delicious in taste!
Isn’t it like instant love when you hear the word ‘Nutella Pinwheels’? I mean, what is not there to love in it – Nutella, pin wheel – yummy is the word. When I first saw this at Purple Foodie ,it was a case of instant love 😀 By the way, if there is anything called blog love, then my current love is Purple Foodie. I simply love her blog!
I made these Nutella pinwheels last weekend when my sister in law’s kids were here with us. These and the 25 cookies I made were polished in about 30 minutes! Do I need to say anything else to prove the goodness?
I love baking cookies because they are great finger food and are great lunchbox options too! If there is one thing which every child will finish in the lunchbox, it is a cookie. And if there are made at home with healthy ingredients, then there is no guilt involved in sending them in the lunchbox. I prefer baking my own biscuits and muffins because I know exactly what ingredients go into the recipe and can control the amount of sugar or fat which go into it. Also, I think, when I bake at home, the child shows a lot of enthusiasm with the concept of cooking. This means that I can involve him the whole food making process, which gives him an idea on what is good and what is bad for him. Actually, I have read that research has proven that children who are involved in the food making process at home, often make healthier food choices when they grow up. And isn’t that what we all want for them! That they eat healthy and eat good!
Nutella Pinwheel Cookies Adapted from The Purple Foodie
Yield: 25 pinwheels cookies
- 1 stick unsalted butter softened
- 1/2 cup sugar
- 2 egg yolk
- 1/2 cup flour sifted
- 1/2 cup whole wheat flour sifted
- 1/4 cup nutella to spread
- 1 teaspoon vanilla essence
- Mix the butter and sugar together till creamy.
- Mix in the egg yolks and the vanilla essence. The mixture should be light and well combined.
- Stir in the flour and refrigerate the dough for 15 minutes so that it can firm up and facilitate easy rolling.
- Next, roll out the dough into a rectangle of 1/4 inch thickness.
- Spread the Nutella making sure to leave one finger space on all four sides.
- Refrigerate for another ten minutes before cutting the slices.
- Cut the slices either using a knife or using a thread.
- Lay the slices on a lined baking sheet and bake for 10-12 minutes in a preheated oven at 175C till slightly golden at the edges.