RITIKA NARULA

Whole Wheat Swirl Cookies – Vanilla and Coffee

I am on a baking spree these days. Due to reasons beyond my control, I am party to all sorts of information of my area. While I cannot do anything meaningful about it,  there is not much I can do to control that flow of information. I have learnt not to focus on it most of the times  but sometimes it overwhelms me. Actually human suffering overwhelms me a lot. But then one has to keep looking at the brighter side of life and thank the Almighty for safety , health and the gift of life !
 
 

I am therefore celebrating each day with baking. This is a sure shot way to maintain my sanity . And I am choosing challenging bakes these days to keep myself mentally engaged and exhilarated.
 


Today's bake is out of my comfort zone kind of bake.I am not artistic at all so I thought I would work in this direction. I saw this beautiful Swirl Cookie picture online. The swirls were almost perfect. That, along with the leftover whipped coffee in my refrigerator helped me decide on today's bake  - double flavored Swirl- slice and bake- Cookies.


As is generally the case, I bake healthy so whole wheat flour and non refined sugar were used as a base.  Technically , it is a short bread cookie so I skipped leavening agents - baking powder and soda.  I reduced the fat content that is butter quantity to bare minimum - just enough to give crunch but not too much to spread these in the oven and make them too indulgent for the weekdays.
 
 
 
 
Most of the recipes of Marble or Swirl Cookies recommend mixing flour and creaming butter separately for each of the flavors. I simplified the recipe a bit by removing this duplication of effort (Indian Jugaad !) .  I completed  all the common steps of preparation and then divided the dough and proceeded further to bake.
 
 

 

 
The real joy of the bake is when you slice the cookies and see the gorgeous swirls. That is true 'Paisa Vasool' . Baking time is very less for these. However , it requires patience as making these designs and then chilling the dough is very important here or else slicing will be messy job. But in case you ended up making it messy then also don't worry , bring dough together, make balls , flatten and bake marble cookies ! They would taste awesome too. 
 
 
 
 
 

 

AuthorRitika NarulaCategory, , DifficultyIntermediate

Beautiful Swirl Cookies made with whole wheat flour, No refined sugar and no baking powder and soda. Crisp textured with hint of vanilla and coffee and cocoa.

Yields32 Servings
Prep Time2 hrs 20 minsCook Time15 minsTotal Time2 hrs 35 mins

 60 grams or 1/4 cup plus 1 tbsp butter ( I used Amul butter)- cold
 95 grams or 1/2 cup plus 2 tbsp khandsari shakar (see notes)
 115 grams or 1 cup whole wheat flour or aata
 1/4 tsp Vanilla extract
 1 tsp cocoa powder
 2 tbsp whipped coffee ( coffee decoction)- cold
 3 to 4 tbsp milk ( cold)

1

Measure Butter and cut it into cubes and place in fridge again. Take whole wheat flour and sweetener in a bowl and mix well.

2

Add in cubed cold butter.

3

Using fingertips , rub the butter into flour mix till it resembles like coarse sand.

4

Now Divide this mixture equally. I had measured it and then divided it equally. ( see notes) . Place it into two separate bowls.

For Coffee- Cocoa Dough-
5

Add cocoa powder to 1 tbsp milk and dissolve well. Refrigerate so it becomes cold.

6

In one bowl with half of the flour- sweetener mixture , add coffee . I had leftover whipped coffee in my refrigerator so I had used that. But you can made coffee decoction by dissolving 2 tbsp coffee powder in 2 tbsp water and use it cold here.

7

Bring the dough together by adding cocoa milk mixture . This will enhance flavour and will give deep colour to the swirls. The dough should not be kneaded and should be soft but not sticky and crumbly. Cover and keep in freezer till further use .

For Vanilla Dough-
8

In the other bowl with flour, add vanilla extract.

9

Now add milk gradually till the dough comes together without kneading. I used around 2 tbsp milk for the dough. It should be soft but not sticky and crumbly.

10

Cover and keep in freezer till further use.

Making Swirls-
11

Take out coffee dough in a clean surface and roll it into rectangle or round like chapati by placing it in between two sheets of parchment paper and using rolling pin.( If the dough is sticky then refrigerate for a 15 more minutes and then use. )

12

Cut rough patches from half the rectangle.

13

Now take out vanilla dough, roll into rectangle in the same manner we did for chocolate dough.

14

Place the chocolate patches on the vanilla dough here and there.

15

Fold the vanilla dough into half

16

Using belan or rolling pin , roll vanilla dough again with even thickness.

17

Cut the rest of the coffee dough into patches and place on top of this vanilla dough.

18

Fold the dough and roll again.

19

If the coffee dough is left then repeat the process of rolling the vanilla dough,placing coffee dough patches and folding again.

20

If not , then roll tightly into a log. Use wet hands to handle cracks, if any.
Now roll this into parchment paper .

21

I made it round in shape and to retain the shape while chilling , i used the cylindrical cardboard roll on which kitchen tissue wrap or parchment paper is wrapped. I had cut the cylindrical inside of kitchen towel/ wrap paper vertically and place this log inside . This ensures the cookies don't get flat inside the fridge . You can shape them square too.

22

Let this refrigerate for at least 2 hours. The best way to do this is to refrigerate for 12 hours at least. I made two batches -one after 2 hours and another after 12 hours. 12 hours was much stable to slice and bake.

Slice and Bake-
23

Now Preheat oven at 170 degree Celsius for 10 minutes in convection mode or toast mode. Place parchment paper or lightly grease baking tray ,keep aside.

24

Take out the log from inside the fridge and using sharp knife slice the cookies. Refer to the pictures.

25

If you are slicing for the first time then here are a few pointers for success- Use sharp knife and make the cut in one go (not in serrated motion) while holding the other side of the cookie with hands . See Picture for this. If the cookie is cut uneven then remove the excess with sharp knife for better shape for rest of the cookies.

26

Place cookies in the prepared baking tray.

27

Bake in preheated oven for 10 to 14 minutes till they are slightly brown from the edges.

28

Remove from the oven and Let these sit on the tray for 5 minutes. Transfer on a wire rack for complete cooling.

29

Store in air tight container and enjoy!

Notes-
30

(1)Chilling the dough log is very important. Two hours is minimum, chill for more time for better results.
(2) Every oven is different and baking times vary accordingly. If you are new to baking cookies, bake for 4 minutes less than stated time. Remove and let cool fully. Check if they are soft on cooling, then pop again in oven and bake for 5 more minutes.
(3) Slicing requires a bit of practice, so you might end up with a bad shaped or crumbly cookie(s) but dont worry you can gather that and make ball, flatten and bake. I did the same it gives marble effect to the cookie.

 

Ingredients

 60 grams or 1/4 cup plus 1 tbsp butter ( I used Amul butter)- cold
 95 grams or 1/2 cup plus 2 tbsp khandsari shakar (see notes)
 115 grams or 1 cup whole wheat flour or aata
 1/4 tsp Vanilla extract
 1 tsp cocoa powder
 2 tbsp whipped coffee ( coffee decoction)- cold
 3 to 4 tbsp milk ( cold)

Directions

1

Measure Butter and cut it into cubes and place in fridge again. Take whole wheat flour and sweetener in a bowl and mix well.

2

Add in cubed cold butter.

3

Using fingertips , rub the butter into flour mix till it resembles like coarse sand.

4

Now Divide this mixture equally. I had measured it and then divided it equally. ( see notes) . Place it into two separate bowls.

For Coffee- Cocoa Dough-
5

Add cocoa powder to 1 tbsp milk and dissolve well. Refrigerate so it becomes cold.

6

In one bowl with half of the flour- sweetener mixture , add coffee . I had leftover whipped coffee in my refrigerator so I had used that. But you can made coffee decoction by dissolving 2 tbsp coffee powder in 2 tbsp water and use it cold here.

7

Bring the dough together by adding cocoa milk mixture . This will enhance flavour and will give deep colour to the swirls. The dough should not be kneaded and should be soft but not sticky and crumbly. Cover and keep in freezer till further use .

For Vanilla Dough-
8

In the other bowl with flour, add vanilla extract.

9

Now add milk gradually till the dough comes together without kneading. I used around 2 tbsp milk for the dough. It should be soft but not sticky and crumbly.

10

Cover and keep in freezer till further use.

Making Swirls-
11

Take out coffee dough in a clean surface and roll it into rectangle or round like chapati by placing it in between two sheets of parchment paper and using rolling pin.( If the dough is sticky then refrigerate for a 15 more minutes and then use. )

12

Cut rough patches from half the rectangle.

13

Now take out vanilla dough, roll into rectangle in the same manner we did for chocolate dough.

14

Place the chocolate patches on the vanilla dough here and there.

15

Fold the vanilla dough into half

16

Using belan or rolling pin , roll vanilla dough again with even thickness.

17

Cut the rest of the coffee dough into patches and place on top of this vanilla dough.

18

Fold the dough and roll again.

19

If the coffee dough is left then repeat the process of rolling the vanilla dough,placing coffee dough patches and folding again.

20

If not , then roll tightly into a log. Use wet hands to handle cracks, if any.
Now roll this into parchment paper .

21

I made it round in shape and to retain the shape while chilling , i used the cylindrical cardboard roll on which kitchen tissue wrap or parchment paper is wrapped. I had cut the cylindrical inside of kitchen towel/ wrap paper vertically and place this log inside . This ensures the cookies don't get flat inside the fridge . You can shape them square too.

22

Let this refrigerate for at least 2 hours. The best way to do this is to refrigerate for 12 hours at least. I made two batches -one after 2 hours and another after 12 hours. 12 hours was much stable to slice and bake.

Slice and Bake-
23

Now Preheat oven at 170 degree Celsius for 10 minutes in convection mode or toast mode. Place parchment paper or lightly grease baking tray ,keep aside.

24

Take out the log from inside the fridge and using sharp knife slice the cookies. Refer to the pictures.

25

If you are slicing for the first time then here are a few pointers for success- Use sharp knife and make the cut in one go (not in serrated motion) while holding the other side of the cookie with hands . See Picture for this. If the cookie is cut uneven then remove the excess with sharp knife for better shape for rest of the cookies.

26

Place cookies in the prepared baking tray.

27

Bake in preheated oven for 10 to 14 minutes till they are slightly brown from the edges.

28

Remove from the oven and Let these sit on the tray for 5 minutes. Transfer on a wire rack for complete cooling.

29

Store in air tight container and enjoy!

Notes-
30

(1)Chilling the dough log is very important. Two hours is minimum, chill for more time for better results.
(2) Every oven is different and baking times vary accordingly. If you are new to baking cookies, bake for 4 minutes less than stated time. Remove and let cool fully. Check if they are soft on cooling, then pop again in oven and bake for 5 more minutes.
(3) Slicing requires a bit of practice, so you might end up with a bad shaped or crumbly cookie(s) but dont worry you can gather that and make ball, flatten and bake. I did the same it gives marble effect to the cookie.

Whole Wheat Swirl Cookies – Vanilla and Coffee

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