Strawberries and Cream Pinwheel Biscuits

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I’m out of cocoa powder – utter disaster!! I’ve mentioned before the difficulty in finding safe milk-free cocoa and since I only visited Waitrose this week and they don’t sell any dairy-free cocoa powder (Tesco’s do incidentally), the larder had to remain cocoa free. Cocoa/chocolate seems to pop up in a lot of my recipes (most people seem to prefer chocolatey flavours) so I had to have a long look at the larder before deciding what Friday treat to make Little S’s class this week. A small tub of freeze dried strawberries caught my eye and thought it might be time to revisit the pinwheel, with a strawberries and cream twist this time. Well, it’s summer soon.

This is a simple, flavourful variation of my original pinwheel biscuits recipe – by adding freeze dried strawberries to the pink dough you add masses of flavour with no extra liquid – perfect for a delicate cookie dough.

Strawberries and Cream Pinwheel Biscuits (dairy-free. egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

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makes about 24

  • 2 1/3 cups of plain flour
  • 2 tbsps cornflour
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 1/4 cup vegetable fat (I used Trex)
  • 3/4 cup dairy-free spread (Pure)
  • 1 cup caster sugar
  • 2 tbsps oat milk (Oatly)
  • 1/3 cup freeze dried strawberry pieces
  • 1-2 tsps natural pink food colouring
  • 2-3 tbsps sprinkles

– Sift together the flour, cornflour, salt and baking powder.

– In another bowl whisk together the fat, spread and sugar until light and fluffy. Add the oat milk and whisk again.

– Add the flour mix and carefully combine.

– Split the dough into two equal sized portions. Add the food colouring and freeze dried berries to one and mix to thoroughly combine.

– Roll out one dough. Then roll out the other and sandwich together. Tightly roll into a sausage shape.

– Place a sheet of cling-film onto the work surface. Put the dough cylinder on one side, liberally sprinkle the decorations next to it, then roll over to coat the whole log, pressing in the sprinkles to make sure they stick.

– Wrap in the cling-film and then place in the fridge for at least half an hour.

– Cut 1/4 inch slices with a sharp non-serrated knife.

– Place on a lined baking sheet, flatten slightly and bake at 180 degrees for 10 minutes, or until lightly golden round the edges

– Cool on the sheet before moving to a wire rack.

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Published by

lucylox

Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

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