A classic chocolate pinwheel gets a little flavor boost from a touch of tamarind.
2 oz. dark chocolate chips
NOTE: It’s key to chill between steps, to retain the pinwheel definition.
1. Preheat oven to 350 F. Sift together flour, baking powder and salt; set aside.
2. Cream together butter and sugar; add eggs, one at a time, beating and scraping down after each addition. Add vanilla and then slowly add the flour mixture on low, scraping as needed, until just combined.
3. Divide dough in half; set half aside. Return the other half to the mixing bowl and stir in tamarind paste. Melt chocolate (either in a microwave on low, or in a double boiler), and mix into the dough. Remove dough from bowl.
4. Roll out both doughs separately, between sheets of parchment paper to a large rectangle. Chill 15 minutes in the refrigerator.
5. Layer one dough on top of the other, roll lightly to bind layers together, chill another 15 minutes in the refrigerator.
6. Divide rectangle of dough into 4 wide strips; you may want to roll each strip a little thinner at this point. Slowly roll each strip lengthwise, using the parchment paper to help roll if needed, forming logs. Wrap logs in plastic wrap and chill in fridge for 15 minutes. (Maybe be held for 3 days in the fridge, or frozen at this point).
7. Remove logs from fridge, slice dough into pinwheels, layer on oiled or parchment covered baking sheets, and bake 11-14 minutes, until lightly golden on the edges. Remove to wire rack to cool.
