Chocolate Orange Pinwheel Biscuits

This stunningly beautiful yet simple biscuit recipe can be easily whipped up using ingredients kept in your larder, and the end result is impressive and yummy

Photo 25-08-2014 18 56 22

Makes between 25-30

Required: 2 greased baking trays, food processor or large mixing bowl and whisk and dough hooks, a rolling pin and cling film.


350g/12oz of plain flour

2tsp baking powder

175g/6oz unsalted butter, at room temperature

150g/5oz caster sugar

1 tsp of vanilla extract

Zest and juice of 2 oranges

4 tbsp of cocoa powder

To make the biscuits

Whack the flour, baking powder, butter and sugar into a food processor and whizz until the mixture is like fine breadcrumbs. If you are using a whisk, you may want to add the ingredients in two halves.  Once combined, swap the whisk for dough hooks.


Add the vanilla extract, the orange zest and juice and whizz through the processor (or beat with dough hooks) again until you get a fine dough.

Divide the dough into half and set one half aside. In a bowl, add the cocoa powder to one half and knead gently through the dough with your hands until the colour is even.


On a floured surface, roll the coloured half of the dough into a rectangle around 25x40cm in size. Put to one side, and repeat with the uncoloured half of the dough. Don’t worry too much about your rectangle sizes or straight edges, as you can see from the photos, I didn’t!


Place one rectangle on top of the other and roll the dough up tightly from short end to short end. The tighter the better as it will make your pinwheel look more impressive the tighter you roll.  It will look a bit like a Swiss Roll.  Wrap the rolled dough in cling film and pop it in the fridge to chill for around an hour. Put your feet up, and have a cuppa.


After the hour is up, pop the oven on to 180°C/350°F/gas mark 4, and fetch the chilled dough out of the fridge. Slice the dough into circles and lay them on the greased baking sheets leaving around 2cm space between each biscuit.


Bake for 10-12 minutes until they are a lovely golden brown colour. Cool on a wire rack, and enjoy!

These biscuits can also be made into lemon and orange flavour, just divide the mixture into two at the breadcrumb stage and before you add the zest of one orange and orange colouring to the orange half. In the other half, just add the zest and juice of a lemon instead.

This recipe was adapted from from my subscription to Baked & Delicious magazine.

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