Chocolate and orange pinwheels
250g unsalted butter
1 cup (160g) icing sugar, sifted
1 teaspoon vanilla essence
grated rind of 1 orange
1 3/4 cups (260g) plain flour, sifted
2 tablespoons orange juice
1/4 cup (25g) cocoa powder, sifted
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Beat butter and sugar together with an electric mixer until pale and creamy. Add vanilla essence and rind and mix well. Divide creamed mixture in half, keeping in two separate bowls.
2. Add 1 cup of flour and 1 tablespoon of orange juice to one lot of creamed mixture and mix to form dough. Turn onto a lightly floured surface and knead gently to form a ball. Wrap in plastic and chill for 30 minutes. Add remaining flour, orange juice and cocoa to remaining creamed mixture and mix to form dough. Knead gently to form a ball. Wrap in plastic and chill for 30 minutes.
3. Roll each piece of dough out separately between two sheets of baking paper to form a rectangle about 24cm x30cm. Place orange sheet of dough onto a baking tray, leaving baking paper underneath. Lay chocolate dough directly on top. Chill for 15 minutes.
4. Starting at long edge, roll dough up very tightly, using baking paper as a guide. Chill for another 30 minutes or until very firm.
5. Meanwhile preheat oven to 180°C. Line 2 baking trays with baking paper. Cut roll into 4mm slices and arrange biscuits on prepared trays. Bake for 13-15 minutes, until pale golden. Cool on wire racks.