Chocolate & Vanilla Pinwheel Biscuits

When I was browsing recipes and ideas for Christmas biscuits to make for my family, I came across these fabulous pinwheel cookies 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 30g butter into 2 tbsp milk in the microwave for 30 seconds. In a bowl I mixed the milky butter with 6 tbsp cocoa powder and set aside.

To make the vanilla part of the dough I mixed 230g butter with 225g caster sugar until creamy. Then I added 2 egg yolks, one at a time mixing between each addition. And finally I added 4 tsp vanilla extract and 2 tbsp milk.

To the vanilla dough mixture I added 375g plain flour and 1 tbsp baking powder and mixed until a dough formed.

I took about 3/4 of the vanilla dough and mixed it into the chocolate dough. Then I shaped both doughs into balls and cut in half.

Onto 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 so that they stuck together. Then, like you would do with a swiss roll, I rolled up the doughs together. Do 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 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.

I baked the biscuits on 160C/325F/Gas Mark 3 for 15-20 minutes. They do grow in size so leave space between them. 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 biscuits. I them in some treat bags from Lakeland, tied them with ribbon and made my own Christmassy luggage tags to tell people what they were. I was pleased to hear that my family enjoyed eating up these biscuits, they certainly didn’t last very long!

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Chocolate & Vanilla Pinwheel Biscuits
 
 
Ingredients
  • 260g Butter
  • 4 tbsp Milk
  • 6 tbsp Cocoa powder
  • 225g Caster sugar
  • 2 Egg yolks
  • 4 tsp Vanilla extract
  • 375g Plain flour
  • 1 tbsp Baking Powder
 
Instructions
To make the chocolate dough melt 30g of the butter into 2 tbsp of the milk in the microwave for 30 seconds. In a bowl mix the milky butter with the cocoa powder and set asideTo make the vanilla dough mix 230g of the butter with the caster sugar until creamy. Then add the egg yolks, one at a time, mixing between each addition. Finally add the vanilla extract and 2 tbsp of the milkTo the vanilla dough mixture add the plain flour and baking powder and mix until a dough formsTake 3/4 of the vanilla dough and mix it into the chocolate mixture. Shaped both dough into balls and cut each one in halfOnto greaseproof paper roll out both dough halves into rectangles that are approximately 8″ by 7″Carefully lay the chocolate dough onto the vanilla dough and roll over them lightly 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 hourWhen ready to bake the biscuits, 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 trayBake the biscuits on 160C/325F/Gas Mark 3 for 15-20 minutes. They will grow in size so leave space between them
 
 

 

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