Chocolate Pinwheel Biscuits

I like these pinwheel biscuits because they are hard and crunchy. Good for teething babies too ! If you like to dunk your biscuits in coffee, then this is it.

The dough of these pinwheels can be kept in the fridge for up to a week or in the freezer for 4 weeks. The biscuit dough can be shaped into rectangles, rounds or squares.


Ingredients
175 gm butter
80-125 gm sugar
75-100 gm brown sugar
1 egg
1 tsp vanilla essence
350 gm flour
2 tsp baking powder

1 Tbsp cocoa

Method
1. Cream butter and sugar until light and fluffy. Add egg and vanilla slowly and beat well.

2. Fold in sieved flour and baking powder.

3. Divide the dough into half. Add 1 Tbsp cocoa to one portion. Mix well. Cover the doughs and refrigerate for ½ hour to firm up the dough (a firmer dough is easier to roll)

4. Roll each dough into 3mm thick on a sheet of baking paper. I find it easier to work with half quantity of each dough.

5. Flip the plain dough onto the chocolate layer (fig 3).




6. With the help of the baking paper, roll the dough into a tight log (use a ruler to push against the log as you roll to help tighten it).

7. Cover the log with food wrap and keep in the fridge to firm up.

8. Cut into thin slices about 5mm thick.

9. Space 1cm apart and bake at 180C for 15-20 minutes. Transfer to cool on wire racks. Store in airtight containers.


Note :
1. If the biscuits still feel soft when cooled, bake it a little longer at a lower temperature. These biscuits are not soft to the bite.

2. If not baking immediately, roll the logs in greaseproof paper, keep in a ziplock bag, freeze or refrigerate. It defrost quite quickly (within ½ hour) and you can have freshly baked biscuits at a moments notice.

3. As we are trying to reduce our sugar intake, I have used the lower of the sugar weights.


Recipe : Edmonds Muffins, Breads, Biscuits & Slices