Shortbread Pinwheels

As I was looking for this recipe anyway for a church thing on Saturday:

Shortbread Pinwheels
You make two lots of shortbread – the first with 5½ oz flour, 2 oz caster sugar and 4 oz butter, the second with 4½ oz flour, 2 oz caster sugar, 4 oz butter, 1 oz cocoa, 1 oz drinking chocolate. For each, rub all ingredients together until you have a smooth dough – it’s less messy to do the plain dough first. Roll (or press) out each to form two equal rectangles about a double-hand size then lay one layer on top of the other (it’s easiest if you do this side-by-side on a non-stick sheet and fold one on to the other). Roll up like a swiss-roll and cut slices, arrange on a baking sheet leaving space between. Cook for 10-12 minutes at 180C. Leave to set for a couple of minutes and transfer to a cooling rack using a spatula.

(The original recipe involved reserving some flour, dividing the mixture and adding the choc to one half and the spare flour to the other - too much faffing and only half the amount of biccies! - And also using cookie cutters to make concentric circles - the dough is too squidgy to do that successfully - so I improvised.)

They sound yummy

Have to agree they sound yummy and could also dip them in chocolate too

Now you're talking!

Not that I can eat them *whistles*

cubbie66 wrote:Not that I can eat them *whistles*

Know the feeling hun!

Nothing stopping us having one though Lou, but I guess 1 would lead to 2 and then 2 to 3 and before we know we would have to forget about blood testing for the day to cover it up

Sound yummy