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August 29, 2016 / mintcustard

Chocolate and vanilla pinwheel biscuits. #GBBO biscuit week


Chocolate and vanilla pinwheel biscuits. Just right to munch on whilst watching #GBBO biscuit week.

Bake off is back. Yay! Even if you don’t like the programme, you have to admit that watching other people bake can often inspire you to bake yourself.

Cake week was responsible for me thinking about baking a Pimms drizzle cake (although the humidity and temperature in London stopped me from putting on the oven!)

As the temperatures and humidity dropped and the thought of biscuit week on the horizon, of course my mind turned to biscuits. I’ve made so many variations of sugar cookies in the past and many of you know all about my cookie cutter obsession. This time I decided to make some simple pinwheel biscuits, in a classic flavour combination of chocolate and vanilla. Another time I may make chocolate and coffee, or perhaps orange and cardamom, really the possibilities are endless.

Ingredients makes enough dough for 25 biscuits.

150g cold butter

250g  plain flour

pinch salt

100g icing sugar

1/2 tsp vanilla powder or 1 tsp vanilla extract

1 egg yolk

2 tbsp milk

15g cocoa powder

How to …..

  • In a large bowl rub the flour and cold butter with a pinch of salt. Work until the mixture resembles fine breadcrumbs.
  • Stir in the icing sugar and vanilla using a round ended knife.
  • In a small bowl fork together the egg yolk and milk. Use the round ended knife to combine this into the dry mixture. Work with the knife and hands until the dough just comes together.
  • Take half the mixture, form into a disk, wrap in cling film and place in the fridge for 30 minutes.
  • With the second half still in the bowl add the cocoa powder and knead to combine. Again form a disk, wrap in cling film and refrigerate.
  • After 30 minutes roll out both disks to a similar sized rectangle. Place one on top of the other and roll along the long side tightly to create a pinwheel sausage.
  • Preheat the oven to 180c
  • Place in the fridge for 10 minutes to chill again.Slice into 1 cm slices, place on baking parchment and bake for 12 to 15 minutes.
  • This mixture makes about 25 biscuits. I slice 12 and place the remaining dough into the freezer for another day.

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