Sunday, June 6, 2010

Pinwheel biscuits

By far my FAVOURITE biscuits I have ever baked. I have made them with a variety of fillings, nutella + almond meal works very well, adding cocoa to the biscuit dough is also nice.

(recipe from AWW cook - page 521)

Biscuit dough

1 1/4 cups self raising flour
100g butter, chopped
1/4 cup caster sugar
1 egg yolk
1 tablespoon milk (may need more or less)

In a bowl, using an electric mixer, cream butter and sugar until light and fluffy. Add flour and mix until crumbly (like bread crumbs). Add egg yolk, mix until combined. Add milk - enough to make it form a ball. Then take dough onto floured board and knead until it all comes together. Refrigerate 1 hour. Take out of fridge, roll into a rectangle. Spread filling onto it (all of the rectangle). Roll up on the long side, refrigerate for 30 minutes (makes it sooo much easier to slice). Preheat oven to 160 degrees celcius (fan forced). Slice roll into 1cm pieces. Lay on lined baking tray, leaving room for spreading. Bake 20 minutes, transfer to wire racks to cool.




peanut butter

cinnamon sugar (spread a little milk onto dough rectangle first, so it sticks) - 1 tablespoon brown sugar, 2 teaspoons cinnamon.

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