BISCUITS

Vanilla & chocolate shortbread pinwheels

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Vanilla & chocolate shortbread pinwheels

MAKES 22-25. HANDS-ON TIME 45 MIN, OVEN TIME 15-18 MIN, PLUS CHILLING

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.

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 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.

PER PINWHEEL (FOR 25) 177kcals, 9.4g fat (5.8g saturated), 2.8g protein, 19.7g carbs (5.4g sugars), trace salt, 1.4g fibre

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