I feel like I haven’t properly baked in a while. For this reason, I thought it was time to make something delicious, but also a bit fast and easy. To be honest, I didn’t want to be near the oven for too long, as it’s been really hot recently here in Barcelona.
Not long ago I received Tanya Burr’s recipe book called Tanya Bakes – it’s a signed copy so I am even happier to have it in my hands. I must say that it’s got a lot of amazing recipes I need to try as soon as possible. However, this time I chose her white chocolate and Nutella pinwheel biscuits. SPOILER: They are VERY yummy!
- 150g butter
- 150g caster sugar
- 1 egg
- 1 tsp vanilla extract
- 220g plain flour, plus extra for dusting
- 1 tsp baking powder
- 200g Nutella
- 100g white chocolate
First of all you need to cream together the butter and sugar in a bowl. Then, add the egg and vanilla extract. Once it is all mixed, you need to add the flour and baking powder until you have a smooth dough. Now, split the dough in two. You should try to have more or less the same amount of dough on each side. Add the Nutella to one half and combine. Then, melt your white chocolate and add it to the other half of the dough.
Now it’s time to dust your surface with some flour and get your rolling pin out. Roll out the dough forming two equal rectangles about 1cm thick. After that, lay out a piece of cling film and place one rectangle on top of the other. I don’t know if it was because it was quite hot in my kitchen, but this was a bit tricky for me as it looked like the dough was melting. However, it may be easier for you. Roll it all up like a Swiss roll as tightly as possible, wrap in the cling film and put it into the fridge for an hour.
Preheat the oven to 200 degrees Celsius and line a baking tray with greaseproof paper. Remove the dough from the fridge and cut it into half cm disks. Place them on the tray and put them into the oven for about 8-10 minutes.
It is a very easy recipe and I really liked the results, they are very nice to give them to people as a gift. I am glad Tanya shared it with all of us in her book, which I’ll be using a lot in the future! I really hope you liked the recipe and let me know if you bake these biscuits. Also, don’t forget to use the hashtag #TanyaBakes so that Tanya can see the photos too!