Blog Recipe Of The Week

Vanilla & Chocolate Shortbread Pinwheels

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Impress your guests with these delicious Vanilla & Chocolate Shortbread Pinwheels from Delicious Magazine.

Makes 22-22 | Hands-on time 45 mins | Oven time 15-18 mins | Plus Chilling | 177 cals per serving

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 powder

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.

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.

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.

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

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).

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.

Share and enjoy!

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