Pinwheel biscuits

Pinwheel biscuits


53 people made this

About this recipe: Half chocolate, half all-butter biscuits - the best of both worlds! These pretty biscuits are nice for afternoon tea, and also freeze well.

B.J. Weems

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

Prep:30min  ›  Cook:10min  ›  Extra time:2hr  ›  Ready in:2hr40min 

  1. 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.
  2. Divide dough in half; to one part, add chocolate and 1 tablespoon milk; mix. Chill both doughs 1 1/2 hours.
  3. 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.
  4. Wrap roll in greaseproof paper. Chill thoroughly.
  5. 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 (6)


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

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