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Word and photos by Grace

Here’s my most recent baking experiment….

Being a big lover of baking, it was very easy for my family to base my Christmas pressies around baking. A range of recipe books was one of them, and one book in particular was always going to be one I was going to try out first; Mary Berry’s Baking Bible!

Whilst having a good read through this baking book I was keen to try out some new biscuits. Vanilla & Chocolate pinwheels stood out to me, looking very pretty and a bit of a challenge, it was definitely going to be an experiment for me. Once I had prepared the two flavoured doughs, chilled them and began to roll, I knew the tricky part was coming…getting the perfect tight circle shape. I reckon this is why my pinwheels had a very amateur look about them, some big some small, but for me taste it always the most important. The chocolate and vanilla was a great combo and always good to have something sweet with your tea or coffee.

So here’s the recipe and method, of course courtesy of the great Mary Berry!

Ingredients

• Vanilla biscuit dough
• 50g softened butter
• 25g caster sugar
• 25g cornflour
• 50g plain flour
• ½ large egg
• ½ teaspoon vanilla extract

• Chocolate biscuit dough
• 50g softened butter
• 25g caster sugar
• 25g cornflour
• 40g plain flour
• ½ large egg
• 15g cocoa powder

Method

1. Firstly, make each of the doughs by creaming the butter and sugar together, mixing in the egg, sifting the dry ingredients over the top and mixing until the dough comes together.
2. Wrap each dough separately in glad wrap and refrigerate for 30 minutes until firm.
3. Flour your bench lightly and roll each dough out (separately) to a piece 25 x 18cm. Place the vanilla dough on top of the chocolate dough and roll up tightly. Re-wrap the roll in glad wrap and place back in the fridge to chill for a further 30 minutes.A great tip I had thought about after baking, was to place the roll of dough inside the cardboard tube from a paper towel so that it maintains it’s shape. I did not have one, and hence my biscuits are a little misshaped/amateur.
4. Pre-heat your oven now to 180° and remove the dough from the fridge, cutting 20 slices and placing them on a lined baking tray. Make sure the dough is very firm before you start cutting the biscuits or else, again, they may become misshaped.
5. Bake for 20 minutes or until the vanilla biscuit is golden brown. Cool on a wire rack and serve, warm or cool, with a cup of tea for an attractive alternative to plain chocolate biscuits.