Pinwheel biscuits

    2 hours 40 min

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

    92 people made this

    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 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