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3 May 2012

{The Pink Week} Pink and chocolate pinwheel biscuits

Love pink and love chocolate? Then do try these scrummy biscuits! Wouldn't they look fantastic on a dessert table?

Makes about 28 biscuits

300g soft butter
150g golden caster sugar
1/2 teaspoon vanilla essence
400g plain flour
25g ground rice (it will make your biscuit crunchy)
25g cocoa powder
Pink food paste colour

Beat butter until creamy using the paddle attachment of an electric mixer. Add sugar and vanilla. Keep beating until light and fluffy.
Place half the mixture in another bowl.

In one bowl, sift in the ground rice and half the flour. Add a little bit of pink paste colour.
In the other bowl, sift in the cocoa powder and the remaining flour. 

Work each mixture using a wooden spoon or your hands to make a stiff dough. 
I recommend wrapping each dough in cling film and chilling for about 30 minutes.

Set the pink dough in the middle of a sheet of geaseproof paper and roll out to a rectangle about 22 x 28cm. Roll out the chocolate dough on a second sheet of paper in the same way. Gently invert the chocolate dough on top of the pink dough, neaten the edges with your hands, then very carefully roll it up, starting from one long side, rather like a Swiss roll.
Don't worry if any cracks appear, just press them together with your fingers.
Wrap in cling flim and chill for 15 minutes, until firm.
Preheat the oven to 180 degrees C for a conventional oven or 160 degrees C for a fan oven.

Using a long sharp knife, cut into 1cm thick slices.
Arrange on a baking sheet and bake for 12-15 minutes until film and slightly golden at the edges.
Cool for q couple of minutes then transfer to a wire rack to cool cool completely.

Store in an airtight container and eat within 1 week.

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