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!
How to make Chocolate & Vanilla Pinwheel Biscuits
To make the biscuit doughs, start by mixing the butter and sugar together for each one in separate bowls. To the chocolate dough, add milk, egg, cocoa powder and plain flour. To the vanilla dough, add vanilla extract, egg and plain flour.
When the doughs come together, wrap them both in cling film and chill them in the fridge for 1 hour.
Onto two sheets of greaseproof paper, roll out both doughs into rectangles that are approximately 12" by 10".
Carefully, tip the chocolate dough onto the vanilla dough and roll over them lightly with a rolling pin so that they stick together. Then roll up the doughs together tightly, wrap in cling film and put in the freezer.
When you are ready to bake the biscuits, take the dough out of the freezer and let it thaw for 5-10 minutes. Slice it into ¼" thick slices using a sharp knife and place them on a baking tray. They do grow in size so leave space between them.
Bake the biscuits for 20 minutes.
The Chocolate & Vanilla Pinwheel Biscuits are great for an afternoon or morning break, and they make your biscuit break a bit more interesting!
Tips for making the Chocolate & Vanilla Pinwheel Biscuits:
- Children will love these biscuits, and you can play around with the colours by adding food colouring to the vanilla dough. You could also make two lots of vanilla dough and colour one, so if you colour one red you'd have vanilla and red swirls for example
- Or you could invert the colours so the chocolate dough is on the outside instead
Recommended equipment & ingredients*
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Chocolate & Vanilla Pinwheel Biscuits
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
- To make the biscuit doughs, weigh out the butter and caster sugar for each dough into separate bowls
- Mix them together until fluffy and smooth
- In the vanilla dough bowl, add the egg and vanilla, and mix in
- In the chocolate dough bowl, add the milk and egg, and mix in
- In the vanilla dough bowl, add the plain flour, and mix in
- In the chocolate dough bowl, add the plain flour and cocoa powder, and mix in
- Shape both dough into balls or rectangles, wrap in cling film and chill them in the fridge for 1 hour
- 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
- 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
- Then, like you would do with a swiss roll, roll up the doughs together tightly
- Trim the ends if you like for neatness, then wrap the dough roll in cling film and put in the freezer for 1 hour or until ready to bake
- When ready to bake the biscuits, pre-heat your oven to 160C Fan/350F/Gas Mark 4 and line your baking trays with baking paper
- Take the rolls out of the freezer and let them thaw for 5-10 minutes. Slice them into ¼" 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
- Let them cool on the tray for 5 minutes, then move to a cooling rack to cool fully
- Store in an airtight container and consume within 3 days. You can also freeze the baked biscuits for up to 3 months