Toffee Chocolate Pinwheels

½ cup butter, softened

¾ cup sugar

1 large egg

1 tsp rum extract

1 ½ cups all-purpose flour

¼ tsp baking powder

¼ tsp salt

½ cup crushed toffee bits

¼ cup semisweet chocolate chips, miniature or chopped

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and rum extract. In another bowl, whisk flour, baking powder, and salt; gradually beat into the creamed mixture. Shape dough into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll.

On a sheet of waxed paper, roll dough into a 10-inch square. In a small bowl, combine toffee bit and chocolate chips; sprinkle over dough to within 1 inch of edges. Using waxed paper, tightly roll dough jelly-roll style, removing the paper as you roll. Wrap in waxed paper and/or plastic; put in tube for shaping; refrigerate until firm enough to slice (I leave in fridge overnight.

Preheat oven to 375. Unwrap dough and cut crosswise into ¼ inch slices. You need to experiment here with width. Too thin – they bake quickly are very crispy when they cool down, like a chip. I decided I preferred them thicker. The thicker ones barely brown and they are done – they look like a touch of brown on the edges. Place slices 2-inches apart on a paper-lined baking sheet. I used my silicone mat. Bake for 8-10 minutes or until the edges are brown but watch and write down your time. Cool on pan for 2 minutes and then transfer to wire rack to cool completely.

This dough freezes well. I wrapped it in waxed paper, and then plastic.