Hello everyone!
Welcome back for Week 21! This week we’re moving on to what will (hopefully) be an easy chapter – Baking for Children! On the menu for today are Chocolate and Vanilla Pinwheel Biscuits! These look like a fun combination for chocolate and vanilla lovers in a spiral shape with a seemingly easy recipe, so let’s get started!
For this recipe, you have to, obviously, make a vanilla dough and a chocolate dough. Each dough recipe is really easy to make, with just a few ingredients each. Both called for corn flour, but considering that’s not easily accessible in my town, I checked for easy substitutes. Most sources I found said corn starch is one of the best substitutes out there, so that’s what I used!
Also, each dough recipe required one HALF of a large egg. If you know me well enough, that bugged the HECK out of me, ha-ha! I ended up using a scale to figure out exactly how much half of the egg was.
Once you’ve made both doughs, wrap them individually in cling wrap and chill them in the fridge for 30 minutes. After that, you’re supposed to roll out each dough into 7x10 inch “oblongs” before placing the vanilla on top of the chocolate and rolling it like a Swiss roll. Everything was going fine until this step, ha-ha. Lifting the vanilla onto the chocolate proved a little more of a challenge than I expected, and when I tried to roll them together, the chocolate dough kept sticking to the table and not the vanilla dough.
I finally got it rolled up, so into the fridge it went for another 30 minutes. Once it was chilled, it was time to cut. The recipe says you should get ~20 slices, and I ended up getting 16. I don’t think my knife was sharp enough, because instead of nicely round pinwheels, mine turned out slightly squished, like when you let a little kid cut a loaf of bread, ha-ha!
The recipe tells you to bake them for about 20 minutes, or until the vanilla portion is golden brown. I started them in the oven at 15 minutes, but around the 10-minute mark, I started to smell something burning. Alas, I opened the oven to a plume of smoke, and the bottoms of my pinwheels were crispier than a marshmallow that fell off the stick into a campfire.
Overall, I’d give this recipe a 2.75/5. They had a very subtle chocolate flavor, but they’re pretty plain. I would maybe dip or drizzle them in white or milk chocolate for an extra flavor boost, but the texture is pretty nice. I think if I would’ve taken them out of the oven after ~8 minutes, they would’ve been perfect.
I’d definitely suggest making these for a summer party or get-together. They’re easy to make and you can really zshuzh them up any way you want. I would maybe make a double batch though, considering this doesn’t make a lot.
We have a few recipes left in this chapter, so stick around for next week’s baking adventure! I promise to have more pictures next time, ha-ha!
That’s it for week 21, the Chocolate and Vanilla Pinwheel Biscuits! Thank you for following along with me, and, again, if you have any questions, feel free to use the “Get in Touch” feature on my “About Me” page and subscribe to get updates on posts!
See you next week!
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