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