I was browsing my old diaries and came across this recipe. I learned these biscuits as a beginner baker at my baking school. We are more into cookies these days but the biscuits have something English into them. They are perfectly sweetened bakery style biscuits which can last long if kept in air tight containers.
Difference between Cookies and Biscuits
Before moving on to the recipe lets see what is the difference between biscuits and cookie.
The dough made for biscuits is much denser than the one made for cookies.
They are much firmer than cookies.
They are smaller than cookies( you don’t want to break it half if you don’t want the whole biscuit as it crumbles easily).
Since they are firmer, you can top them up with jam or made as sandwiches with cream or jam fillings.
Did you Knew about them? let me know in comments.
Pinwheel Biscuits
Ingredients
- ¾ Cup Butter or 8 tbsp on room temperature
- ⅔ Cup Granulated white sugar 1/2 cup
- 18 tbsp All purpose flour
- 2 tbsp Peanuts optional
- 2 tbsp Coco powder
- Egg 1 on room temperature
- ¼ tsp Vanilla essence
- 1 tsp Baking Powder
Instructions
- Preheat oven to 180 C(350 F).
- Line baking trays with parchment paper (or grease them if you don't have parchment paper).
- In a large mixing bowl, beat room temperature butter and sugar until creamy. Add vanilla essence and egg, beat again till everything is well combined.
- Sift flour and baking powder together and fold them in the butter mixture with the help of a spatula.
- Now add chopped peanuts.
- If your dough is very sticky keep it in the freezer for 10 minutes.
- Take out dough from the freezer and divide it in half.
- Add coco powder in one of the half and put the dough in the freezer for another 10 min.
- Roll out both of the dough on separate parchment paper or plastic wrap into a 1/2 inch rectangle. (Don't forget to sprinkle some flour on the parchment paper otherwise it will stick to the paper after rolling)
- Now flip the chocolate dough on top of the plain dough, lining up the edges as best you can. Now roll them together gently 1-2 times.
- Starting from one long side, roll the dough up, jelly-roll style, using the bottom parchment as a guide. Tightly cover the dough roll in plastic wrap, and twist the ends until tight (this gently presses the dough together and gets rid of any airspace that may still be inside the log). Put it inside the freezer for at least 20 minutes or until firm.
- Carefully cut the log into 1/4-1/2 inch thick slices(24-30 slices) with a sharp knife.
- Place cookies 1½ inches apart on the prepared baking sheets.
- Place in oven and bake for about 20-25 minutes. Check frequently take them out when they look done. Let the biscuits cool then enjoy.
