175 g (6 oz) butter or margarine
175 g (6 oz) sugar
1 large egg, beaten
5 ml (1 tsp) vanilla essence
350 g (12 oz) self-raising flour
45 ml (3 tbsp) unsweetened cocoa powder
a little beaten egg white
175 g (6 oz) sugar
1 large egg, beaten
5 ml (1 tsp) vanilla essence
350 g (12 oz) self-raising flour
45 ml (3 tbsp) unsweetened cocoa powder
a little beaten egg white
method
1. Put the butter or margarine and sugar into a bowl and cream together until light and fluffy.
2. Beat in the egg and vanilla essence.
3. Work the flour into the creamed mixture.
4. Divide the mixture in half and knead the cocoa into one half. Shape into two smooth balls. Wrap in cling film and chill.
5. To make pinwheel biscuits, roll out the plain and chocolate doughs separately into equal rectangles.
6. Brush the plain dough with egg white and place the chocolate mixture on top.
7. Brush the chocolate mixture with egg white.
8. Roll up like a Swiss roll.
9. Wrap in foil and chill.
10. Cut into 5 mm (1/4 in) thick slices.
11. Place on a baking tray and bake for about 8 minutes at 190°C (375°F) Gas 5.
2. Beat in the egg and vanilla essence.
3. Work the flour into the creamed mixture.
4. Divide the mixture in half and knead the cocoa into one half. Shape into two smooth balls. Wrap in cling film and chill.
5. To make pinwheel biscuits, roll out the plain and chocolate doughs separately into equal rectangles.
6. Brush the plain dough with egg white and place the chocolate mixture on top.
7. Brush the chocolate mixture with egg white.
8. Roll up like a Swiss roll.
9. Wrap in foil and chill.
10. Cut into 5 mm (1/4 in) thick slices.
11. Place on a baking tray and bake for about 8 minutes at 190°C (375°F) Gas 5.
serving amount
makes about 40
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