Recipe: Vanilla and Chocolate Pinwheels

Its team meeting time of the month for me so I thought I’d do a bit of extra baking and take a few in to work to keep us going through the meeting. I decided to make some vanilla and chocolate pinwheel biscuits. They’re nice and simple to do and look pretty good too!

Ingredients

Vanilla Dough

  • 50g sugar
  • 50g margarine
  • 100g plain flour
  • 1-2 tsps water
  • 1/2tsp vanilla extract

Chocolate Dough

  • 50g sugar
  • 50g margarine
  • 100g plain flour
  • 1-2 tsps water
  • 15g cocoa powder

Method

  1. Weigh out all of the ingredients for the vanilla dough in to a bowl or the basin of a food processor except the water
  2. If using a food processor – pulse until you have a breadcrumb like consistency. If using a bowl rub the ingredients together with your hands until you get a breadcrumb like consistency.
  3. Add the water a tsp at a time (either pulse in the processor or bring together with your hands in a bowl) until the dough just comes together.
  4. Mould the dough in to a rectangle, wrap in clingfilm and chill whilst you make your next dough.
  5. Repeat steps 1-4 for the chocolate dough. You’ll now have 2 rectangles of dough in the fridge. Chill for approx 30 mins.
  6. Once chilled roll each of the doughs out in a rectangle shape until its about as thick as a 2p piece – you want it quite thin and you want both pieces of dough to be about the same shape and size.
  7. Place the doughs on top of each other and roll in to a sausage. Wrap in clingfilm and chill in the fridge for approx 30 mins.
  8. Preheat the oven to 180C and line a baking tray with some greaseproof paper.
  9. Take the dough out of the fridge and slice approximately the thickness of a pound coin ( you can slice as thin or as fat as you like really, just watch them when you cook them, they might take a little longer/shorter depending on their size).
  10. Place the biscuits on to the baking tray and bake in the oven for approx 15 mins until just starting to go golden.
  11. Take them out and cool on a wire rack.

Tip: If you want to make it even easier to slice the biscuits, place the dough in the freezer for 30 mins instead of in the fridge

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