Pinwheel biscuits are so pretty and fun to make at each stage and these heart-shaped ones make lovely little gifts at Valentine’s Day tied up with a piece of coloured ribbon for friends or loved ones.
They are so simple and combine two of my favourite things: white chocolate and raspberries, but you can add whatever you like in their place: other types of chocolate, cocoa powder, vanilla, lemon, spices, peanut butter, Nutella, jam – whatever your favourite things are! This recipe makes lots and lots of little biscuits so there’s plenty of love to go around!
160g unsalted butter, softened
200g caster sugar
280g plain flour
50g white chocolate
1 tsp vanilla essence/extract
70g (frozen) raspberries
- Cream the butter and sugar together in a mixing bowl with a spoon or electric beater until smooth and light.
- Briefly whisk the egg in a separate bowl and gradually add to the sugar and butter, beating well after each addition so that the consistency stays smooth and creamy.
- Sift the flour into your mixture and mix well to form a soft dough and then transfer roughly half of the dough to another mixing bowl.
- Melt the chocolate in a heatproof bowl over a saucepan of softly simmering water. Once melted, remove from the heat and leave to cool slightly whilst you gently heat your raspberries in a saucepan for 2 or 3 minutes to create a raspberry puree. Add the melted chocolate and a teaspoon of vanilla to one half of your dough mixture and to the other half, add your raspberries by pushing your puree through a sieve to remove the seeds. Mix each separate dough well, but don’t overwork it.
- On a lightly floured surface, roll out each dough into two 1cm-thick rectangles. Lay the pink raspberry dough on top of the white chocolate dough and roll up tightly along the long side. Wrap in a piece of baking paper and chill in the fridge for an hour.
- Pre-heat the oven to 180˚c and line a few baking trays with baking/greaseproof paper.
- Take your rolled-up dough out of the fridge and use a sharp knife to cut roughly 1 cm slices and place them on your baking tray. You can stick with the traditional pinwheel shapes and leave them as circles, or for fun seasonal biscuits, you can create heart shapes by pushing down the top and pinching the bottom of the circular pinwheel as shown in the picture. The biscuits will expand in the oven so to make sure the heart shapes come out well, ensure that they are well-defined at this stage. It may help to use a knife to push in the top.
- Bake in your pre-heated oven for 8-10 minutes until lightly golden, transfer onto a cooling rack and enjoy!