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Pinwheel biscuits
Half chocolate, half all-butter biscuits - the best of both worlds! These pretty biscuits are nice for afternoon tea, and also freeze well.
Ingredients
Serves: 72
- 125g butter
- 100g caster sugar
- 2 teaspoons vanilla extract
- 1 egg yolk
- 1 tablespoon milk
- 200g sifted plain flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 30g cooking chocolate, melted
- 1 tablespoon milk
- 2 tablespoons hot milk
Method
Prep:30min ›
Cook:10min ›
Extra time:2hr ›
Ready in:2hr40min
- Thoroughly cream butter, sugar and vanilla; blend in egg yolk and 1 tablespoon milk. Sift together flour, baking powder and salt; stir into creamed mixture.
- Divide dough in half; to one part, add chocolate and 1 tablespoon milk; mix. Chill both doughs 1 1/2 hours.
- On greaseproof paper, roll each half of dough into 25x30cm (10x12 in) rectangle. Brush chocolate layer with hot milk; place plain layer atop so its far edge extends beyond chocolate edge. Roll as as you would a swiss roll.
- Wrap roll in greaseproof paper. Chill thoroughly.
- Slice thin. Bake on greased baking tray in moderate oven 190 C / Gas mark 5 for 8 to 10 minutes. Makes 4 to 6 dozen biscuits.
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Reviews & ratings
Average global rating:
(45)
Reviews in English (40)
Something else. Instead of the plain dough on top of the chocolate when rolling the whole thing up like a swiss roll, I put the chocolate atop the plain. It didn't seem to work the other way round, unless I'm missing something there! - 18 Jul 2009
Used different ingredients. i used fine dark chocolate 85% instead of cooking chocolate, as it was all ii had in the cupboard... i think it has given the biscuits a slightly more grown up feel x - 21 May 2010
Simple ingredients, Simple to make and they look amazing and taste fab, the kids loved them :D - 25 Jan 2012