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Saturday, 8 June 2013

'The Prettiest Little Pinwheels You Ever Did See'

White and Dark Chocolate Pinwheels

These lovely little biscuits always manage to make me smile.
I just love the circular pattern, and they look far more complicated to make than they actually are.
They are also great for dunkin'.

you will need :

Dark chocolate layer -
100g dark chocolate, chopped
75g butter, softened
75g caster sugar
225g plain flour
2-3 tbsp. milk

White chocolate layer -
100g white chocolate, chopped
75g butter, softened
75g caster sugar
225g plain flour
2-3 tbsp. milk

1. To make the dark chocolate layer, melt the dark chocolate in a bowl over a pan of simmering water, stirring occasionally until smooth. Set aside to cool.

2. Beat the butter a little until pale and then add the sugar. Beat together until pale and creamy. Stir in the cooled chocolate.

3. Sift in the flour and beat together until combined.
You will have what looks like a bowl of chocolate coloured sand.
4. Next add small amounts of the milk and bring the mixture together to form a soft dough.
I used a palate knife to make a hole in the centre and pull the mix together, and then worked it together with my hands. Then wrap in cling film and pop in the fridge for about an hour to firm up.
Make up the white dough in exactly the same way.
5. Allow plenty of working space to roll out both pieces of the dough.
Lightly flour your work surface and roll out the dough into rectangles measuring approx. 37cm x 25cm
Carefully lift the white chocolate layer on top of the dark chocolate layer.
Trim any rough edges.
6. Roll up the dough like a Swiss roll and wrap in cling film.
Place back in the fridge for about 30mins to firm up again.
7. Preheat the oven to 180c / 160c fan, lightly grease two baking sheets, and line with parchment.
Using a sharp knife cut the roll into slices approx. 1cm wide.
You may want to shape them into a rounder circle after cutting.
I found they all had 'flat bottoms' (and lets face it, there's nothing worse than a flat bottom, right?)
Place on the baking sheets, allowing sufficient space for the biscuits to expand in the oven,  and bake for approx. 15 mins. or firm to the touch.  
They may cook a little faster in a fan assisted oven.
Cool on the baking sheets for 5 mins. before transferring to a wire cooling rack.
I think these biscuits taste better the day after baking, like most things, but whatever your preference may be, enjoy baking these pinwheels.
You will surprise yourself just how clever your baking can be.
Enjoy your day.