Aaron's Cooking Guide | "Cook Book"

Pinwheel Biscuits

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PINWHEEL BISCUITS

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Vanilla;

- Plain Flour | 160g

- Caster Sugar | 50g

- Margarine | 125g

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Chocolate;

- Plain Flour | 160g

- Caster Sugar | 50g

- Margarine | 125g

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Other;

- Cocoa Powder | 15g

- Milk

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< METHOD >

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Light oven gas mark 4 or 180c. Prepare the vanilla shortbread mixture; sieve the flour into a bowl and stir in the sugar. Chop the margarine into small pieces and rub into the flour using fingertips until the mixture resembles fine breadcrumbs. Add a tablespoon of milk to the mixture and knead together to form a firm dough.

In a different bowl, prepare chocolate shortbread; sieve together the flour and the cocoa powder into a bowl and stir in the sugar. Chop the margarine into small pieces and rub into the flour using fingertips until the mixture resembles fine breadcrumbs. Add a tablespoon of milk to the mixture and knead together to form a firm dough.

Roll each ball of dough on a lightly floured surface to approximately 15cm x 15cm, then brush each square with milk. Place one square on top of each other and roll them up together, then cut the roll into 16 slices and place on a baking tray and bake for 10-15 minutes until pale golden. Once complete, remove them carefully onto a cooling rack.

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