Delicious UK – (10)October 2019

Vanilla&chocolate

shortbreadpinwheels

MAKES22-25.HANDS-ONTIME 45 MIN,

OVEN TIME 15-18 MIN, PLUS CHILLING

MAKE

AHEAD

Chillthedoughattheend
ofstep5 forupto3 days,
thencompletetherecipe
toserve.Thebakedshortbread
pinwheelswillkeepinanairtight
containerforupto2 days.
Freezetheunbakeddough,
wellwrapped,forupto1 month.
Defrostfullyovernightinthe
fridge, then finish as in step 6.

FORTHEVANILL ASHORTBREAD

• 200gplainflour, plus extra
  todust


• 25griceflour


• 3 tbspBillington’sunrefined
  goldencastersugar


• 120gunsaltedbutter,softened


• ½ tsp vanilla extract

FORTHECHOCOLATESHORTBREAD

• 200gplainflour


• 25griceflour


• 7 tbspcocoapowder


• 3 tbspBillington’sunrefined
  molassessugar


• 130gunsaltedbutter,softened


• ½ tsp vanilla extract

TODECORATE

• 1-2tbspmilkforbrushing


• 3-4tbspBillington’s Barista
  sugar for coffee

YOU’LLALSONEED...

• 2 largebakingsheetslined with
  non-stick baking paper

1 Forthevanillashortbread,put

alltheingredientsina mixing

bowlwitha pinchofsaltand

1 tbspcoldwater.Beatwitha

woodenspoonuntilcombined.

Tipoutontoa worksurface,shape

intoa roughrectangle,thenwrap

inclingfilmandchillfor1 hour.

2 Repeatthisprocessforthe

chocolateshortbread,adding

1-2tbspextracoldwaterto

givethemixturethesame

consistencyasthevanilladough.

Shapeintoa roughrectangle,wrap

inclingfilmandchillfor1 hour.

3 Heattheovento180°C/160°C

fan/gas4.Unwrapbothtypesof

dough,leavingthemonthecling

film,thenlightlydustwithflour.

Rolleachouttoa rough30cmx

20cmrectangle.Brushthetopof

thevanillashortbreadwitha little

milkandcarefullybutquicklyflip

thechocolatedoughontop.Leave

theclingfilmonandlightlyroll

overwitha rollingpintopress

thetwodoughstogether.

4 Removethetoplayerofcling

filmand,usinga sharpknife,

trimtheedgestomakeone large,

evenpieceofdough.

5 Usingthebottompieceofcling

filmtohelpyou,rollupthedough

intoa tightspiralandsmoothwith

yourhandstosecure.Chillfor

30 minutes(seeMakeAhead).

6 Removetheclingfilmand

brushtheoutsideoftherolled

doughwitha littlemoremilk.

Scattertheworksurfacewiththe

baristasugar,thenrollthedough

overthecrystalstofullycoatit.

Slicethedoughinto22-25x

1cm-thickcircles.Layeachon its

sideonthebakingsheets,

spacingthemout,thenbakefor

15-18minutesuntillightlygolden.

Transferthepinwheelstoa wire

racktocoolcompletely.

PERPINWHEEL(FOR25)

177kcals,9.4gfat(5.8gsaturated),

2.8gprotein,19.7gcarbs(5.4g

sugars), trace salt, 1.4g fibre

upto3 days.Freezethebiscuit

dough,wellwrapped,forupto

1 month.Defrostinthefridge

overnight,thenbringbackto

roomtemperaturebeforeshaping

the biscuits and baking.

• 180gunsaltedbutter,softened


• 180gBillington’sunrefined
  goldencastersugar


• 1 mediumfree-range egg,
  beaten


• 300gplainflour


• ½tspbakingpowder


• Jamfordecorating(use any
  flavour you like)

YOU’LLALSONEED...

• 2 largebakingsheetslined with
  non-stick baking paper

1 Beatthebutterandsugarin

a mixingbowlusinganelectric

mixeruntilpaleandcreamy.

Addtheeggandmixwell.Addthe

flour,bakingpowderanda pinch

ofsalttothebowlandbeatwith

a woodenspoontoforma dough.

2 Heattheovento180°C/160°C

fan/gas4.Rollspoonfulsofthe

doughintoabout 30 walnut-size

balls.Putonthebakingtrays,

spacedaparttoallowroomfor

spreading.Gentlypressyourthumb

intothemiddleofeachbiscuit

tomakeanindentation.Fillwith

jam,thenbakethebiscuitsfor

10 minutesoruntilgolden.Add

a little more jam while the biscuits

Jammy

thumbprintbiscuits

MAKESABOUT30.HANDS-ONTIME

15 MIN, OVEN TIME 10 MIN

MAKE

AHEAD

Storethebakedbiscuits

inanairtightcontainer,

somewhere cool, for