Pinwheel Peanut Butter Cookies

Ingredients
BROWN DOUGH
1/4 cup molasses
1/2 cup peanut butter
vanilla to taste
1/8 tsp sea salt
1 TBSP soy flour
3/4 cup whole-wheat flour
WHITE DOUGH
1/4 cup honey
1/2 cup tahini
vanilla to taste
1/8 tsp sea salt
1 TBSP soy flour
1 cup whole-wheat flour
Description These cookies are sure to please.
Instructions 1. For each batch, whisk first 5 ingredients. Slowly add flour until it is forms a dough.
2. Place cling film sheet on table and roll out white dough into a long thin rectangle.
3. Place cling film sheet on table in different place and roll out brown dough into a equal sized rectangle.
4. Place brown dough rectangle on top of white dough sheet rectangle and roll tightly like sushi.
5. Refrigerate for 1 hour (or overnight) until hard, unwrap, slice as thinly as it is safe to slices, lay out in oiled pan 1 cm away from each other because the cookies expand slightly as they are baking.
6. Bake in preheated oven at low temperature. Take out
once it has puffed up. Be careful because cookies burn very easily.