Cho­co­late Hazel­nut Pinwheels

Recipes+ - - Contents -

MAKES 30 PREP 15 min­utes + 1 hour to chill + cool­ing COOK 15 min­utes

2 cups plain flour

½ tea­spoon bak­ing pow­der

2/3 cup caster sugar

125g but­ter, chopped

1 egg, lightly whisked, plus

1 egg yolk ex­tra

½ cup cho­co­late hazel­nut spread

Sift flour and bak­ing pow­der into a large bowl. Add sugar; stir to com­bine. Rub in but­ter to make crumbs. Add egg and yolk; stir to com­bine. Turn out onto a lightly floured work sur­face; knead un­til smooth. Shape into a disc. Wrap in plas­tic food wrap; chill for 30 min­utes.

Roll dough out be­tween 2 sheets of bak­ing pa­per into a 30cm x 20cm rec­tan­gle. Spread cho­co­late hazel­nut spread over dough, leav­ing a 1cm bor­der along one long edge. Start­ing from the op­po­site long edge, roll up dough tightly. Wrap log in bak­ing pa­per; chill dough for 30 min­utes or un­til firm.

Pre­heat oven to 180ºC/160ºC fan-forced. Line 2 oven trays with bak­ing pa­per. Cut log cross­wise into 0.5cm-thick slices. Ar­range slices on pre­pared trays. Bake for 15 min­utes or un­til lightly golden. Cool com­pletely on trays (pinwheels will firm).

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