Chocolate and vanilla pinwheel biscuits

It was the termly school cake sale last week, giving the perfect excuse to bake like crazy! I always make two types of baked offerings so that my girls get to choose, it seems a bit sad to have a vast array of cakes before you and you can only go for one type. Obviously it would be far better if there were more options for them, but I do what I can. Also, I always make a point of trying to make them as pretty and tempting as possible – I want my daughters to see other children choose and enjoy their ‘funny’ cakes. Whereas often people will say ‘ oh it’s got no dairy in it? No, I’m fine thank you’ – such closed minds!

Anyway, I made a massive batch of vanilla cupcakes with chocolate buttercream, which are always a favourite. For the second type I was going to make chocolate chip cookies, but in the end I decided they’re weren’t special enough. What I needed were some real WOW biscuits, some that were pretty, irresistible and yummy. While that may be quite a tall order, these chocolate and vanilla pinwheels fit the bill perfectly – they’re really tasty, nice and crunchy so will travel well, oh so pretty with the contrasting swirl, and well, who can resist some sprinkles! I’m pleased to say they flew out of the tin – Big S wasn’t too impressed as she wanted to bring lots home!

Chocolate and Vanilla Pinwheel Biscuits

makes at least 20 cookies

• 2 1/3 cups of plain flour
• 1 tbsp 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
• 1 tsp vanilla essence
• 2 tbsps oat milk (Oatly)
• 1tbsp cocoa powder
• 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 extracts and oat milk and whisk again.

– Add the flour mix and carefully combine.

– Split the dough into two equal sized portions. Add the cocoa to one and mix to thoroughly combine. If its too dry add a splash of dairy-free milk

– 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.

– 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 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.