Chocolate and vanilla pinwheel biscuits

    Chocolate and vanilla pinwheel biscuits

    (43)
    29saves
    1hr35min


    52 people made this

    About this recipe: Make pinwheel biscuits the easy way with this foolproof recipe. Yummy chocolate and vanilla layers are rolled into a delicate pinwheel biscuit that's perfect with a cuppa.

    Ingredients
    Makes: 4 dozen biscuits

    • 190g plain flour
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 110g butter, softened
    • 100g caster sugar
    • 1 egg yolk
    • 3 tablespoons milk
    • 1/2 teaspoon vanilla extract
    • 170g plain chocolate chips, melted

    Method
    Prep:30min  ›  Cook:5min  ›  Extra time:1hr chilling  ›  Ready in:1hr35min 

    1. Sift together the flour, baking powder and salt.
    2. Cream together the butter and the sugar, then beat in the egg yolk, milk and vanilla. Add the flour mixture. Mix to combine.
    3. Divide dough into two parts. Leave one to the side (this is the vanilla part). Add the melted chocolate to the other half, and stir well till combined. (Melt in microwave or over simmering water in double boiler being very careful not to scorch or burn). Chill both halves of the dough for easier rolling.
    4. Roll out the black and white sections separately, each between two sheets of greaseproof paper. Roll into rectangles 5mm thick. Place the layers on top of each other, with one sheet of greaseproof paper still at the bottom. Using the paper to help you, firmly roll together lengthways, as you would a swiss roll. Wrap in cling film and chill dough for up to one hour.
    5. Preheat oven to 200 C / Gas 6.
    6. Unwrap and slice chilled dough to about 3mm thick rounds. Place on an ungreased baking tray.
    7. Bake for 5 to 7 minutes. Remove and cool on a wire rack.

    Video

    Pinwheel biscuits
    Pinwheel biscuits
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (43)

    Reviews in English (23)

    by
    18

    Great cookies with good chocolate flavor. To slice, I used thread - wrap a length of thread around the roll, cross the ends, and just pull together - it slices the dough really neatly, and doesn't squish the cookies out of shape.  -  01 Nov 2002  (Review from Allrecipes US | Canada)

    by
    13

    good concept. but let me ask you something, if you chill melted chocolate, what happens? oh, it turns into chocolate again. if you make this recipe, please substitute cocoa for the chips. if chips are used, the chocolate layer is far too brittle to roll and bakes too slowly in comparison to the white layer.  -  08 Feb 2005  (Review from Allrecipes US | Canada)

    by
    4

    My cookies turned out tasting and looking great. They made for a very nice presentation. I noticed that the dough is perfect to slice when it has been in the fridge for about 20 min.. no more. The chocolate dough starts to harden too much and crack off if chilled too much. I was very happy with the outcome. Thank you for sharing the recipe.  -  05 Dec 2003  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate