American Pinwheels

PASTRY
8 ounces (2 cups) all-purpose flour
Pinch salt
¼ teaspoon baking soda
½ teaspoon cream of tartar OR 1 teaspoon baking powder
2 ounces (4 tablespoons) butter
Milk to mix
FILLING
2 ounces (4 tablespoons) butter
2 tablespoons sugar
1 teaspoon cocoa
½ teaspoon vanilla extract
1 tablespoon milk, if needed
To make pastry, mix dry ingredients in a bowl. Rub in butter. Bind to a stiff paste, using a bit of milk if necessary. Roll out pastry dough into a rectangle no more than ¼ inch thick. Set aside.
To make filling, cream butter and sugar. Stir in cocoa and vanilla. If necessary, add milk; do not make filling too soft or mixture will run during cooking. Spread filling over pastry; then, roll lengthwise as for a jam roll. Cut into ¾-inch rounds. Pack rounds into a baking tin. Bake 20-30 minutes at 350°F (180°C).

Patten, Marguerite. Victory Cookbook: Nostalgic Food and Facts 1940-1954. London: Chancellor Press, 2014.