VANILLA AND CHOCOLATE SHORTBREAD PINWHEELS
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.
Provided by delicious. magazine
Categories Banana recipes
Time 1h
Yield Makes 22-25
Number Of Ingredients 18
Steps:
- 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.
Nutrition Facts : Calories 177kcals, Fat 9.4g (5.8g saturated), Protein 2.8g, Carbohydrate 19.7g (5.4g sugars), Fiber 1.4g
BASIC CHOCOLATE PINWHEEL COOKIES
This recipe evolved from several different recipes that I combined into one. I've never received so many compliments on my baking!-Denise Hufford, Midland, Michigan
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well. , Divide dough in half; add cocoa to one portion. Divide each portion in half. On a baking sheet, roll out each portion between waxed paper into a 12x10-in. rectangle. Refrigerate for 30 minutes. , Remove waxed paper. Place one chocolate rectangle over a plain rectangle. Roll up tightly, jelly-roll style, starting with a long side; wrap in plastic. Repeat with remaining dough. Refrigerate for 2 hours or until firm. Unwrap and cut into 1/4-in. slices. , Place 2 in. apart on lightly greased baking sheets. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool.
Nutrition Facts : Calories 153 calories, Fat 6g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 87mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 0 fiber), Protein 2g protein.
CHOCOLATE-NUT PINWHEEL COOKIES
As a little girl, I made these with my mother every Christmas. Now I make them every year with my daughters-in-law, daughters and grandchildren!-Sedonie Zeitler, Luxemburg, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield about 5 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well. Divide dough in half; add almonds and almond extract to one portion. Add cocoa to remaining portion., Roll out each portion between two sheets of waxed paper into a 16x8-in. rectangle. Refrigerate 30 minutes. Remove waxed paper. Place almond layer over chocolate dough. Roll up tightly, jelly-roll style, starting with a long side; wrap in plastic. Refrigerate overnight or until firm. , Preheat oven to 350°. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake 9-11 minutes or until set. Remove to wire racks to cool.
Nutrition Facts : Calories 46 calories, Fat 2g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 29mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
CHOCOLATE PINWHEEL COOKIES
Taken from my mom's old 60's dessert cookbook, these are rich and can be made ahead. Prep time is chilling time.
Provided by Mami J
Categories Dessert
Time 2h15m
Yield 50 cookies
Number Of Ingredients 9
Steps:
- Sift the flour with the baking powder and the salt, set aside. In a large bowl, cream the shortening and the sugar with an electric mixer. Add the vanilla and egg yolk and mix well. Add the flour alternately with the milk. Mix until well incorporated. Divide dough in half. Place one half in another bowl and add the melted chocolate. Mix until well blended. Form both doughs into disks and wrap in plastic wrap. Refrigerate 1 hour. Remove one half of the dough from the refrigerator and on a lightly floured surface, roll into a 1/4 in thick rectangle. Set aside and do the same with the other dough. Place one sheet of dough on top of the other and tightly roll up. Refrigerate another 30 minutes. Meanwhile heat the oven to 400 degrees. Take the dough out and slice it thin, about 1/4 in thick. Place cookies on an ungreased cookie sheet, 1 in apart, and bake for 5-8 minutes or until lightly browned.
Nutrition Facts : Calories 52.7, Fat 3.4, SaturatedFat 1.3, Cholesterol 3.9, Sodium 10.7, Carbohydrate 5.6, Fiber 0.5, Sugar 2, Protein 0.8
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