Vanilla and chocolate shortbread pinwheels
- October 2019
- Makes 22-25
- 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.
- 9.4g (5.8g saturated)
- 19.7g (5.4g sugars)
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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