These pinwheels makes a nice snack with a cup of hot coffee, tea or even milk. The filling for the swirls is simply chocolate hazelnut spread with some hazelnut meal. The dough is mixed in the food processor, knead briefly by hand then chill for 1 hour. The chilled dough is then rolled out and spread with chocolate hazelnut spread (I've used nutella), and sprinkle with some hazelnut meal. Roll the dough, refrigerate for 30 minutes, then cut into 1cm slices. Bake for 20 minutes.
(Cakes Biscuits & Slices, The Australian Women's Weekly)
1-1/4 cups (185gm) plain flour
100gm butter, chopped
1/2 cup (110gm) caster sugar (I use 50gm)
1 egg yolk
1 tablespoon milk, approximately
1/3 cup (110gm) chocolate hazelnut spread
2 tablespoons hazelnut meal
- Preheat oven to moderate (180C/160C fan-forced). Grease oven trays; line with baking paper.
- Process flour, butter and sugar until crumbly. Add egg yolk; process with enough milk until mixture forms a ball. Knead dough on lightly floured surface until smooth; cover, refrigerate 1 hour.
- Roll dough between sheets of baking paper to form 20cmx30cm rectangle, remove top sheet of paper. Spread dough evenly with hazelnut spread; sprinkle with hazelnut meal. Using paper as a guide, roll dough tightly from long side to enclose filling. Enclose roll in plastic wrap, refrigerate 30 minutes.
- Remove plastic; cut roll into 1cm slices. Place slices on trays 2cm apart. Bake about 20 minutes. Stand pinwheels on trays 5 minutes; transfer to wire rack to cool.
I'm linking this post with Cookbook Countdown #33