![Delicious print logo](https://www.deliciousmagazine.co.uk/wp-content/themes/delicious/assets/images/logos/delicious-black.jpg)
Vanilla and chocolate shortbread pinwheels
- Published: 5 Nov 19
- Updated: 18 Jul 24
These gorgeous vanilla and chocolate shortbread pinwheel biscuits have that extra bit of wow-factor and aren’t as tricky to make as you think.
![Vanilla and chocolate shortbread pinwheels](https://www.deliciousmagazine.co.uk/wp-content/uploads/2019/11/pinshweels-768x960.jpg)
Or keep it classic with our easiest ever shortbread recipe.
-
Makes 22-25
-
Hands-on time 45 min, oven time 15-18 min, plus chilling
Ingredients
For the vanilla shortbread
- 200g plain flour, plus extra to dust
- 25g rice flour
- 3 tbsp Billington’s unrefined golden caster sugar
- 120g unsalted butter, softened
- ½ tsp vanilla extract
For the chocolate shortbread
- 200g plain flour
- 25g rice flour
- 7 tbsp cocoa powder
- 3 tbsp Billington’s unrefined molasses sugar
- 130g unsalted butter, softened
- ½ tsp vanilla extract
To decorate
- 1-2 tbsp milk for brushing
- 3-4 tbsp Billington’s Barista sugar for coffee
You’ll also need…
- 2 large baking sheets lined with non-stick baking paper
Method
- For the vanilla shortbread, put all the ingredients in a mixing bowl with a pinch of salt and 1 tbsp cold water. Beat with a wooden spoon until combined. Tip out onto a work surface, shape into a rough rectangle, then wrap in cling film and chill for 1 hour.
- Repeat this process for the chocolate shortbread, adding 1-2 tbsp extra cold water to give the mixture the same consistency as the vanilla dough. Shape into a rough rectangle, wrap in cling film and chill for 1 hour.
- Heat the oven to 180°C/160°C fan/gas 4. Unwrap both types of dough, leaving them on the cling film, then lightly dust with flour. Roll each out to a rough 30cm x 20cm rectangle. Brush the top of the vanilla shortbread with a little milk and carefully but quickly flip the chocolate dough on top. Leave the cling film on and lightly roll over with a rolling pin to press the two doughs together.
- Remove the top layer of cling film and, using a sharp knife, trim the edges to make one large, even piece of dough.
- Using the bottom piece of cling film to help you, roll up the dough into a tight spiral and smooth with your hands to secure. Chill for 30 minutes (see Make Ahead).
- Remove the cling film and brush the outside of the rolled dough with a little more milk. Scatter the work surface with the barista sugar, then roll the dough over the crystals to fully coat it. Slice the dough into 22-25 x 1cm-thick circles. Lay each on its side on the baking sheets, spacing them out, then bake for 15-18 minutes until lightly golden. Transfer the pinwheels to a wire rack to cool completely.
- Recipe from October 2019 Issue
Nutrition
- Calories
- 177kcals
- Fat
- 9.4g (5.8g saturated)
- Protein
- 2.8g
- Carbohydrates
- 19.7g (5.4g sugars)
- Fibre
- 1.4g
- Salt
- trace
delicious. tips
Chill the dough at the end of step 5 for up to 3 days, then complete the recipe to serve. The baked shortbread pinwheels will keep in an airtight container for up to 2 days.
Freeze the unbaked dough, well wrapped, for up to 1 month. Defrost fully overnight in the fridge, then finish as in step 6.
Buy ingredients online
Rate & review
Rate
Reviews
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe![](https://www.deliciousmagazine.co.uk/wp-content/uploads/2024/09/Sep24-footer-cover-208x230.png)
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter