Pinwheels

This post was originally supposed to be about how to make Catherine Wheel biscuits for Bonfire Night also, I wanted to post it last Saturday in time for Bonfire Night on Monday. However, after a while trying to get the biscuits done, I decided it would be better for the Jam Doughnuts post to go up instead. Also, the first set of biscuits I made did not turn out like Catherine Wheels due to me not reading the instructions probably but they still tasted nice.

The biscuits were a last minute decision so I did rush so that I could try and get the post up in time hence why I did not read the instructions probably, so I strongly advise no matter what it is your making always read the instructions carefully.

Therefore, I decided I needed a new post but that was similar so still involved biscuits. Having a flick through a recipe book I own and I came across Pinwheels or also known as Chocolate pinwheels. They have the same ingredients and concept as the Catherine wheel biscuits so I decided to give them a good go.

Tip 1: I would probably use maybe 150g of flour for the plain half of these biscuits because though was quite sticky which I did not realise until I went to roll the two together and the plain one was stuck to the grease proof paper.

Print Recipe
Pinwheels
Course Biscuits
Cuisine Biscuits
Keyword Snacks
Prep Time 10 minutes
Cook Time 35 minutes
Servings
cookies
Ingredients
Course Biscuits
Cuisine Biscuits
Keyword Snacks
Prep Time 10 minutes
Cook Time 35 minutes
Servings
cookies
Ingredients
Instructions
  1. Pre-heat the oven at gas mark 4. Line two baking trays with grease proof paper. Cream together the butter and sugar until light and creamy. Beat in the vanilla extract and egg. Divide this mixture into two lots.
  2. Add 125g of the flour into one half then add the remaining 95g of flour and the cocoa powder into the second half. Mix until both halves are a soft dough.
  3. Then roll one out at a time between two sheets of grease proof paper to rectangle that is a 1cm in thickness. Once both are rolled out, remove the top layer of grease proof paper and put one on top of the other.
  4. Then roll up and wrap in cling film. Leave in the fridge for an hour then take out and cut the roll up into about 5mm slices. Put these on the baking trays and bake for 15-20 minutes or until golden. Once done, leave to cool on a wire rack.

I did like making this recipe and they made a good addition to my lunch. You could make these without the cocoa powder and use food colouring instead also, you could make both halves different so add food colouring to both. I hope everyone had a safe bonfire night.

I needed to roll the dough a bit tighter when I make these again so the biscuits are more together so they do not have holes in. However, no matter what they look like, they still tasted amazing. These will keep for a few days in an air tight container.

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