Pinwheel Cookies

This is the gluten-free version of my favourite Christmas cookies that my mother always made, however they're definitely cookies that are delicious all through the year! The dough is tricky to work with, but with the contrasting colours they look impressive and are worth the effort.

1 cup butter
1 cup sugar
2 eggs
6 tbsp milk
3 1/2 cups of gluten-free flour mix (I use the Bette Hagman Featherlight mix)
3 tsp baking powder
1/4 tsp salt
1 tsp vanilla
2 tsp xanthan gum

Make two separate batches of the above. For the second batch, replace 1 cup of the flour mix with 1 cup of cocoa powder. You may need to add slightly more flour to get to the same consistency as the first batch.

Separate each batch into three equal pieces. Roll each piece out separately on a lightly floured piece of parchment paper (or you can use powdered sugar) to make a rectangle measuring approximately 8" x 15". Carefully flip one of the chocolate pieces over onto a plain piece, matching the edges as closely as possible. Roll tightly into a log. Repeat, making three logs and place into the refrigerator for at least an hour to firm up the dough for slicing.

Once firm, carefully cut 1/4" slices with a sharp knife and place on a greased cookie sheet. Bake for approximately 10 minutes at 350 degrees F. Do not overbake. These may need to sit for a couple of minutes before removing from the cookie sheets.