Chocolate Hazelnut Pinwheels
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).