Pinwheel Biscuits

The trick with these cookies is rolling both sheets into a log.  With just a little experience such troubles can easily be avoided.


Pinwheel Biscuits

Prep Time: 30 minutes

Cook Time: 6 minutes

Total Time: 36 minutes

Yield: 48 cookies

Serving Size: 24


  • 190g plain flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 110 g butter, softened
  • 100 g caster sugar
  • 1 egg yolk
  • 3 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • 170 g plain melted chocolate chips


  1. In a bowl, combine the sifted flour, salt and baking powder.
  2. In a separate mixing bowl, beat the butter and sugar until light and creamy.
  3. Add the egg yolk, vanilla and milk and mix until smooth.
  4. Add the dry ingredients and mix well until dough forms.
  5. Divide the dough into 2 balls. Set the one aside.
  6. Melt the chocolate, let it cool slightly and add to the other half. Mix to combine. Place 2 balls in the fridge and let them sit for 30 minutes.
  7. Using a rolling pin, roll out the choco and white parts separately between two sheets of parchment paper to form rectangles 6 mm thick . Remove the top sheet and place the one layer on the other.
  8. Roll into a log and wrap and chill in the fridge for 1-2 hours.
  9. Preheat your oven to 200 C.
  10. Remove the wrap and cut the dough into 3mm thick slices. Arrange the circles on an ungreased baking sheet and bake for 6-8 minutes.
  11. Transfer to a wire rack to cool completely and serve.
No Comments Yet

Leave a Reply

Your email address will not be published.