Walnut Pinwheels Recipe
Summary
Preparation Time20 MinCooking Time15 Min
Ready In35 MinDifficulty LevelEasy
Health IndexAverageServings20
Interest GroupParty
Ingredients
| Unsalted butter | 100 Gram, softened | |
| Vanilla sugar | 100 Gram | |
| 1 X 5 ml spoon grated lemon rind | ||
| Egg | 1 | |
| Plain flour | 200 Gram | |
| Walnuts | 50 Gram | |
| 1 X 2.5 ml spoon baking powder | ||
| Salt | 1 Pinch | |
| 1 X 15 ml spoon cocoa powder | ||
Directions
Pinwheels are alternating spirals of colour that are as much fun to make as they are to eat.
Beat the butter in a mixing bowl until pale and soft.
Add the sugar and lemon rind and beat until light and fluffy.
Beat in the egg.
Sift together the flour,walnuts, baking powder and salt into the bowl and fold into the butter mixture.
Halve the dough and set one half aside.
Sift the cocoa powder into the bowl with the remaining dough and mix well.
Wrap each half of dough in greaseproof paper and chill for 1 hour or until firm enough to roll.
Roll out each half of the dough into rectangles of equal size 5 mm/ 1/4 inch thick.
Place one rectangle on top of the other and press gently to secure the dough.
Trim away any uneven sides and roll up the dough length wise like a Swiss roll.
Wrap the roll in greaseproof paper and chill for 2 hours or until firm enough to slice.
Cut the dough into slices 8 mm/ 1/3 inch thick and place on buttered baking sheets.
Bake in a preheated oven for 8-10 minutes, until the edges go crisp.
Remove to'a wire tray to cool.
Beat the butter in a mixing bowl until pale and soft.
Add the sugar and lemon rind and beat until light and fluffy.
Beat in the egg.
Sift together the flour,walnuts, baking powder and salt into the bowl and fold into the butter mixture.
Halve the dough and set one half aside.
Sift the cocoa powder into the bowl with the remaining dough and mix well.
Wrap each half of dough in greaseproof paper and chill for 1 hour or until firm enough to roll.
Roll out each half of the dough into rectangles of equal size 5 mm/ 1/4 inch thick.
Place one rectangle on top of the other and press gently to secure the dough.
Trim away any uneven sides and roll up the dough length wise like a Swiss roll.
Wrap the roll in greaseproof paper and chill for 2 hours or until firm enough to slice.
Cut the dough into slices 8 mm/ 1/3 inch thick and place on buttered baking sheets.
Bake in a preheated oven for 8-10 minutes, until the edges go crisp.
Remove to'a wire tray to cool.
Chef
