Pinwheel biscuits

Pinwheel biscuits are attractive and easy to make: vanilla and coffee doughs rolled together, cut into thin slices and baked. The ingredients are so plain and basic, yet when combined, the flavor is just absolutely wonderful. The nice thing is you don’t have to bake the cookie dough all at once.  Just store it in the freezer for however long, and if you get a hankering for cookies, or if you’re expecting company at the last minute, no problem.  Just take out the cookie dough, slice and bake.  It’s really so easy and convenient. These fun cookies, with their spirals of chocolate and vanilla dough, are perfect for Christmas or parties.

Ingredients:

Vanilla dough

60 g butter, at room temperature

30 g caster sugar

90 g plain flour

a few drops of vanilla essence

about 1 tbsp water

Coffee dough

60 g butter, at room temperature

30 g caster sugar

90 g plain flour

1 tbsp coffee essence

milk for brushing

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Preparation:

Combine the ingredients for the vanilla dough in a bowl and mix well, adding just enough water to bind. Knead lightly, then wrap and chill for at least 2 hours until very firm.

Mix the ingredients for the coffee dough, using the coffee essence to bind. Wrap and chill for at least 2 hours until very firm.

On a lightly floured work surface, roll out each dough to a rectangle about 18 x 25 cm.

Brush the vanilla dough with a little milk, then place the coffee dough on top. Roll up together like a Swiss roll, starting at the narrow end.

Wrap the roll tightly in foil and leave to chill in the refrigerator for about 30 minutes or until firm.

Lightly grease 1 – 2 baking trays. Cut the dough roll into about 18 thin slices and place them well apart on the baking trays.

Bake in preheated oven at 180°C for about 20 minutes until the vanilla dough is a very pale golden colour.

Leave the biscuits to cool on the baking trays for a few minutes, then lift off on to a wire rack and leave to cool completely.

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