When I was browsing recipes and ideas for Christmas biscuits to make for my family, I came across these fabulous pinwheel biscuits by Sugary Winzy. I just had to give them a go! The effect is so fun and eye catching. As well as the look of these biscuits, the other thing that attracted me is that you can make them in advance, keep the rolls of dough in freezer and take them out and slice them when you’re ready to bake. You don’t even need to thaw them for more than a few minutes!
To make the chocolate dough I started by melting the butter and milk in the microwave for 30 seconds. I added the cocoa powder and set aside.
To make the vanilla part of the dough I mixed the butter with the caster sugar until creamy. Then I added the egg yolks, vanilla extract and milk.
Finally I added the plain flour and baking powder and mixed until a dough formed.
I took about 3/4 of the vanilla dough and mixed it into the cocoa powder to create the chocolate dough. Then I shaped both doughs into balls and cut each one in half.
Onto two sheets of greaseproof paper I rolled out both dough halves into rectangles that were approximately 8″ by 7″.
Carefully, I tipped the chocolate dough onto the vanilla dough and rolled over them lightly with a rolling pin so that they stuck together. Then I rolled up the doughs together. I did the same again with the two other halves of dough. Then I wrapped both dough rolls in cling film and put them in the freezer.
When I was ready to bake the biscuits, I took the rolls out of the freezer and let them thaw for 5-10 minutes. I sliced them into 1/4″ thick slices using a sharp knife and placed on a baking tray. They do grow in size so I left space between them.
I baked the biscuits on 160C/325F/Gas Mark 3 for 15-20 minutes. I was so thrilled with how they looked! And as you can see from the missing spot, tasting before giving out as gifts is very important and necessary!
Not the best photo, but this is how I presented the pinwheel biscuits. I put them in some treat bags I got from Lakeland, tied them with ribbon and made my own Christmas gift tags to tell people what they were. I was pleased to hear that my family enjoyed eating up these pinwheel biscuits! They really do make a fun Christmas gift, and they can be frozen after baking too so they can last even longer.
Chocolate & Vanilla Pinwheel Biscuits
For the chocolate dough
- 30 g Butter
- 2 tbsp Milk
- 6 tbsp Cocoa powder
For the vanilla dough
- 230 g Butter
- 225 g Caster sugar
- 2 Egg yolks
- 2 tbsp Milk
- 4 tsp Vanilla extract
- 375 g Plain flour
- 1 tbsp Baking powder
To start making the chocolate dough melt the butter into the milk in the microwave for 30 seconds
Add the cocoa powder, mix it in and set aside
Then move onto the vanilla dough, mix the butter with the caster sugar until creamy
Add the egg yolks, one at a time, mixing between each addition
Then add the vanilla extract and milk, and mix them in
Then add the plain flour and baking powder and mix until a dough forms
Take 3/4 of the vanilla dough and mix it into the cocoa powder mixture to create a chocolate dough
Shape both dough into balls and cut each one in half
Onto two seperate sheets of greaseproof paper, roll out each dough half into a rectangle that is approximately 8" by 7"
Carefully lay the chocolate dough onto the vanilla dough and roll over them lightly with a rolling pin so that they stick together
Then, like you would do with a swiss roll, roll up the doughs together
Do the same again with the two other halves of dough. Then wrap both dough rolls in cling film and put them in the freezer for 1 hour on until ready to bake
When ready to bake the biscuits, pre-heat your oven to 180C/160C Fan/325F/Gas Mark 3 and line two baking trays with baking paper
Take the rolls out of the freezer and let them thaw for 5-10 minutes. Slice them into 1/4" thick slices using a sharp knife and place on a baking tray, they will grow in size so leave space between them
Bake the biscuits for 15-20 minutes