Vanilla and chocolate shortbread pinwheels

Vanilla and chocolate shortbread pinwheels
  • Serves icon Makes 22-25
  • Time icon Hands-on time 45 min, oven time 15-18 min, plus chilling

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.

Nutrition: For 25

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

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

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.
  4. Remove the top layer of cling film and, using a sharp knife, trim the edges to make one large, even piece of dough.
  5. 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).
  6. 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.

delicious. tips

  1. 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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