top of page
  • Writer's pictureLisa Nell

Shortbread Pinwheels

Buttery biscuits are the perfect partner with a lovely tea or coffee, when friends pop round, when you're chilling with a book, or just because! The great thing about biscuits too is that you can freeze the dough and you can bake as few or as many as your heart desires!


For this recipe you will need two lined baking trays and a rolling pin.


You will need to chill the dough before rolling and before cutting.


Ingredients:

For the vanilla shortbread

200g Plain Flour

25g Rice Flour

3 Tbsp Golden Caster Sugar

120g Unsalted Butter, Softened and Cubed

1/2 Tsp Vanilla Extract

For the chocolate shortbread

200g Plain Flour

25g Rice Flour

7 Tbsp Cocoa Powder

3 Tbsp Dark Muscovado Sugar

130g Unsalted Butter, Softened and Cubed

1/2 Tsp Vanilla Extract

To decorate

1 Tbsp Milk (for brushing)

1 Tbsp Golden Granulated Sugar


How I make my pinwheel biscuits:

  1. First make the vanilla shortbread. Put all the ingredients in a bowl, with a pinch of salt and 1 tbsp cold water. Beat together with a wooden spoon, and then use your hands to bring the dough together, first in the bowl and then on a flat surface. Shape into rough rectangle, wrap in clingfilm (or put into a Tupperware) and place in the fridge for 1 hour.

  2. Next make the chocolate shortbread using the same method, however, add 2 tbsp of cold water (not just 1!). Again bring together in the bowl, then on a flat surface and shape into a rectangle and pop in the fridge for 1 hour.

  3. Once chilled, take out of the fridge and allow to come back to room temperature. Unwrap the doughs but leave them still sitting on top of their clingfilm and roll out both doughs separately into a rectangle of about 30cm x 20cm.

  4. Brush the vanilla shortbread lightly with some milk and quickly place the chocolate shortbread on top. Lightly roll and press the two doughs together with a rolling pin. Using a knife, trim and neaten up the edges so you have one piece of even dough.

  5. Using the bottom piece of clingfilm to help, roll up the dough from the short end into a firm and tight roll. Smooth the dough, then wrap it in the clingfilm and put it back in the fridge for 30 minutes.

  6. It's at this point you can also decide to place the full batch of dough or some of the dough in the freezer for baking later.

  7. In the meantime, pre-heat your oven to 160ºC fan.

  8. Remove the dough from the fridge and brush the outside with a little milk. Scatter your work surface with the granulated sugar and roll the dough in the sugar, making sugar to fully coat the outside.

  9. Cut the dough into 1cm thick circles and place on your prepared baking trays. Bake for 15-18 minutes or until golden. Place them on a wire rack to cool.

  10. Goes really well with a cup of tea.


30 views0 comments

Comments


bottom of page