Vanilla and chocolate shortbread pinwheels

  • Portion size: Makes 22-25
  • Hands-on time 45 min, oven time 15-18 min, plus chilling
  • Difficulty: easy

These gorgeous vanilla and chocolate shortbread pinwheel biscuits have that extra bit of wow-factor and aren’t as tricky to make as you think.

Or keep it classic with our easiest ever shortbread recipe.

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Ingredients

For the vanilla shortbread

  • 200g plain flour, plus extra to dust
  • 25g rice flour
  • 3 tbsp Billington’s unrefined golden caster sugar
  • 120g unsalted butter, softened
  • ½ tsp vanilla extract

For the chocolate shortbread

  • 200g plain flour
  • 25g rice flour
  • 7 tbsp cocoa powder
  • 3 tbsp Billington’s unrefined molasses sugar
  • 130g unsalted butter, softened
  • ½ tsp vanilla extract

To decorate

  • 1-2 tbsp milk for brushing
  • 3-4 tbsp Billington’s Barista sugar for coffee

You’ll also need…

  • 2 large baking sheets lined with non-stick baking paper
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Method

  1. For the vanilla shortbread, put all the ingredients in a mixing bowl with a pinch of salt and 1 tbsp cold water. Beat with a wooden spoon until combined. Tip out onto a work surface, shape into a rough rectangle, then wrap in cling film and chill for 1 hour.
  2. Repeat this process for the chocolate shortbread, adding 1-2 tbsp extra cold water to give the mixture the same consistency as the vanilla dough. Shape into a rough rectangle, wrap in cling film and chill for 1 hour.
  3. Heat the oven to 180°C/160°C fan/gas 4. Unwrap both types of dough, leaving them on the cling film, then lightly dust with flour. Roll each out to a rough 30cm x 20cm rectangle. Brush the top of the vanilla shortbread with a little milk and carefully but quickly flip the chocolate dough on top. Leave the cling film on and lightly roll over with a rolling pin to press the two doughs together.
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  5. Remove the top layer of cling film and, using a sharp knife, trim the edges to make one large, even piece of dough.
  6. Using the bottom piece of cling film to help you, roll up the dough into a tight spiral and smooth with your hands to secure. Chill for 30 minutes (see Make Ahead).
  7. Remove the cling film and brush the outside of the rolled dough with a little more milk. Scatter the work surface with the barista sugar, then roll the dough over the crystals to fully coat it. Slice the dough into 22-25 x 1cm-thick circles. Lay each on its side on the baking sheets, spacing them out, then bake for 15-18 minutes until lightly golden. Transfer the pinwheels to a wire rack to cool completely.

Nutrition

  • 177kcals Calories
  • 9.4g (5.8g saturated) Fat
  • 2.8g Protein
  • 19.7g (5.4g sugars) Carbs
  • 1.4g Fibre
  • trace Salt

Make Ahead

Chill the dough at the end of step 5 for up to 3 days, then complete the recipe to serve. The baked shortbread pinwheels will keep in an airtight container for up to 2 days.

Freeze the unbaked dough, well wrapped, for up to 1 month. Defrost fully overnight in the fridge, then finish as in step 6.

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