Chocolate & Vanilla Pinwheel Biscuits

Chocolate & Vanilla Pinwheel Biscuits

If you’re looking for fun and eye catching biscuits then these Chocolate & Vanilla Pinwheel Biscuits are the answer to your prayers. I absolutely love this effect as it really draws your attention! They’re also so yummy, with a texture similar to shortbread and delicious chocolate and vanilla flavours. They are great for dipping in a glass of milk or a cup of tea! As well as the look of these biscuits, the other thing that’s great about them is that you can make them in advance, keep the dough in freezer and take it out and slice it when you’re ready to bake. You don’t even need to thaw it for more than a few minutes!

Jump straight to the recipe!

To make the biscuit doughs I started by creaming the butter and sugar together.

To the chocolate dough I added milk, egg, cocoa powder and plain flour. Then to the vanilla dough I added vanilla extract, egg and plain flour.

When the doughs came together I wrapped them both in cling film and chilled them in the fridge for 1 hour.

  

Onto two sheets of greaseproof paper I rolled out both doughs into rectangles that were approximately 12″ by 10″.

  

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 and wrapped it in cling film and put it in the freezer.

When I was ready to bake the biscuits, I took the dough out of the freezer and let it thaw for 5-10 minutes. I sliced it into 1/4″ thick slices using a sharp knife and placed them on a baking tray. They do grow in size so I left space between them.

I baked the Chocolate & Vanilla Pinwheel Biscuits for 20 minutes.

Chocolate & Vanilla Pinwheel Biscuits

The Chocolate & Vanilla Pinwheel Biscuits are great for an afternoon or morning break, and they make your biscuit break a bit more interesting!

Chocolate & Vanilla Pinwheel Biscuits

Children will also love these biscuits, and you can play around with the colours by adding food colouring to the vanilla dough. Or invert the colours so the chocolate dough is on the outside instead.

Chocolate & Vanilla Pinwheel Biscuits

Servings 16

Ingredients

For the chocolate dough

  • 115 g Butter
  • 100 g Caster sugar
  • 1 Egg
  • 210 g Plain flour
  • 50 g Cocoa powder
  • 1 tbsp Milk

For the vanilla dough

  • 115 g Butter
  • 100 g Caster sugar
  • 1 Egg
  • 2 tsp Vanilla extract
  • 250 g Plain flour

Instructions

  1. To make the biscuit doughs, weigh out the butter and caster sugar for each dough into separate bowls

  2. Mix them together until fluffy

  3. In the vanilla dough bowl, add the egg and vanilla, and mix in

  4. In the chocolate dough bowl, add the milk and egg, and mix in

  5. In the vanilla dough bowl, add the plain flour, and mix in

  6. In the chocolate dough bowl, add the plain flour and cocoa powder, and mix in

  7. Shape both dough into balls, wrap in cling film and chill them in the fridge for 1 hour

  8. Onto two seperate sheets of greaseproof paper, roll out each dough into a rectangle that is approximately 12" by 10". I also cover the dough with greaseproof paper and roll over the top of it to stop the dough from sticking to the rolling pin

  9. Using the paper to help you lift it, carefully lay the chocolate dough onto the vanilla dough, then peel the paper off the top. Then roll over them lightly with a rolling pin so that they stick together - again cover the dough with greaseproof paper to do this so it doesn't stick to the rolling pin

  10. Then, like you would do with a swiss roll, roll up the doughs together tightly

  11. Trim the ends, then wrap the dough roll in cling film and put in the freezer for 1 hour or until ready to bake

  12. When ready to bake the biscuits, pre-heat your oven to 180C/160C Fan/325F/Gas Mark 3 and line your baking trays with baking paper

  13. 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

  14. Bake the biscuits for 15-20 minutes

  15. Let them cool on the tray for 5 minutes, then move to a cooling rack to cool fully

You can find more of my Biscuit recipes by clicking here!

Chocolate & Vanilla Pinwheel Biscuits

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