Reflections

I could have been more organised (if Emily had managed to clean up in time .__.)
I could have also used corn syrup instead of sugar, as my cookies turned out quite dry, albeit it crispy????

""Most people, when they say "moist" in relation to cookies, really mean "soft", even though soft cookies are usually pretty dry.

Egg yolks makes them taste more moist, but your cookies will tend to spread out very thin, and get crispy crunchy.

Replace sugar with corn syrup, and you end up with softer cookies""

Actual Day! :D

 On the actual day...


PINWHEEL COOKIES

Ingredients
185g butter @ room temperature (Down from 250g)
120g brown sugar (Changed from caster sugar -> Brown sugar ; Down from 280g)
1/2 tablespoon vanilla essence  (Down from 2 Tablespoons)
1/2 tablespoon peppermint essence  (Removed because unavailable)
1 egg
375g plain flour
1 teaspoon baking powder
1 3/4 tablespoon cocoa powder


Equipment
Oven (conventional oven / oven with an even temperature) @ 180ºC for 12 minutes
Greaseproof Paper
Skewer (to check if the cookies are done)


Steps

Me cutting the dough :D 

1. Beat butter and sugar together with an egg beater until fluffy
2. Mix in egg and vanilla essence
3. Sift in flour and baking powder + continue beating
4. Seperate dough into 2 halves. Mix chocolate and peppermint essence into one half.
5. Roll the both doughs into flat rectangles approx 2mm thick.
6. Place the chocolate layer ontop of the vanilla layer.
7. Roll the doughs carefully and wrap them in baking paper + put them in the freezer for about 10 minutes
8. Wash up during this time
9. Take out the dough and cut it into even slices.
10. Bake them for 12 minutes at 180ºc.
11. Wash up 

Cookies -before- 

Cookies - after- 

Costs
-> 250g block of butter : $1.60
-> 1kg Plain Flour : $1.35
-> 1 Egg : $0.20
-> 500g Brown Sugar : $2
(Rest of the ingredienst were available at "home")
Total -> $5.15 :D 

Finalised Idea

PINWHEEL COOKIES

1. 185g butter @ room temperature (Down from 250g)
2. 120g brown sugar (Changed from caster sugar -> Brown sugar ; Down from 275g)
3. 1/2 tablespoon vanilla essence  (Down from 2 Tablespoons)
4. 1/2 tablespoon peppermint essence 
5. 1 egg
6. 375g plain flour
7. 1 1/2 baking powder
8. 1 3/4 tablespoon cocoa powder
9. Baking Paper

180ºC for 12 minutes

1. Beat butter and sugar together with an egg beater until fluffy
2. Mix in egg and vanilla essence
3. Sift in flour and baking powder + continue beating
4. Seperate dough into 2 halves. Mix chocolate and peppermint essence into one half.
5. Roll the both doughs into flat rectangles approx 2mm thick.
6. Place the chocolate layer ontop of the vanilla layer.
7. Roll the doughs carefully and wrap them in baking paper + put them in the freezer for about 10 minutes
8. Wash up during this time
9. Take out the dough and cut it into slices.
10. Bake them for 12 minutes at 180ºc.

End result :