These Choco-Mint Pinwheels contain: butter, brown sugar, eggs, vanilla, flour, baking powder and milk. The dough is then cut in half; cocoa powder is mixed into one half and peppermint into the other. A piece of each colour of dough is rolled flat and one laid on top of the other, then rolled into a log, refrigerated and cut into pieces. Baking time is 10 minutes. Even though we used 2 tsp of peppermint extract instead of the suggested 1/2 teaspoon, all we got was a minty after-taste. Peppermint oil would definitely be better to use and I couldn't taste the chocolate at all! Not my favourite but they made for a nice photo.
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