Through The Magic Door

Distractions aplenty

Pinwheel Biscuits

Chocolate and Vanilla Pinwheel Biscuits, made for Exeter Baking Club’s biscuit themed week. I was very pleasantly surprised with how they turned out!

pinwheel biscuits


200g unsalted butter
150g caster sugar
2 tsp vanilla extract
1 egg
300g plain flour
25g cocoa powder

  • Cream the butter and sugar, beat in the vanilla and egg, then add the flour. Form into a dough and split in half. Work the cocoa into one of the portions. Shape both dough portions into rough oblongs. Wrap in clingfilm and chill for 30 minutes until firm.
  • Roll out each dough to £1-coin thickness, trying to keep the oblong shape. Put the chocolate dough on top of the white dough and trim the edges to neaten. Roll up lengthways like a Swiss roll, then wrap in clingfilm and chill for 45 minutes. Heat the oven to 180°C.
  • Slice the dough into discs as thinly as you can, put them on a non-stick baking sheet and cook for 15 minutes. Cool on wire racks.

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This entry was posted on May 10, 2013 by in Baking, Exeter Baking Club and tagged , , , , , , , .

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