Chocolate Pinwheel Biscuits
These striped biscuits are soft and buttery with vanilla and chocolate dough wrapped around a rich chocolate filling. They make a lovely, homemade Easter gift or are delicious for afternoon tea or a snack at any time.
How long will it take?
40 minutes, plus chilling time
What’s the serving size?
Makes approx. 24 biscuits
What do I need?
For the Dough
- 250 g unsalted butter, softened
- 150 g caster sugar
- 1 large egg
- 1 tsp vanilla extract
- 330 g plain flour
- Pinch of salt
- 2 tbsp cocoa powder
For the Filling
- Choose one of the following:
- 100 g chocolate hazelnut spread or
- 100 g soft ganache or
- Small pieces of dark chocolate
How do I make it?
- In a large bowl, beat butter and sugar together until pale and creamy.
- Add egg and vanilla and mix well.
- Add flour and salt and mix until a soft dough forms.
- Divide dough in half. Leave one half plain and add cocoa powder to the other half and knead until it is evenly chocolate brown in colour.
- Roll each half of dough into a rectangle about ½ centimetre thick, then cut into long stirps about 1 ½ centimetres wide.
- Press alternating stripes of vanilla and chocolate dough together side by side. Gently roll over the top with a rolling pin to fuse the pieces together. Chill in the fridge for 20 minutes.
- Form the biscuits by cutting the striped dough into squares about 5-centimetres x 5-centimetres.
- Place a small dollop of chocolate filling into the centre of each square.
- Gather the corners together to encase the filling and roll into a ball.
- Place seam-side down and gently flatten to form round biscuits. Return to the fridge for a further 15 minutes.
- Preheat oven to 180C.
- Bake biscuits on a tray lined with baking paper for 10-12 minutes, until the edges are just beginning to colour.
- Cool on the tray for 5 minutes before transferring to a rack.
TOP TIPS
- Add orange zest to the vanilla dough for Jaffa flavoured biscuits.
- Experiment with different fillings like peanut butter, salted caramel, or Biscoff spread.
