Christmas Pud Pinwheels

It's nearly Christmas! Let me start by saying sorry for the lack of blog posts recently - I've been a little busy with a new job, dieting, Christmas shopping and of course Christmas baking. So, in between the strictly comer dancing final as I listen to Michael Bublé I am frantically typing Christmas recipes as there is still plenty time for baking before Santa arrives!

Starting with chocolate and vanilla Christmas pudding pinwheel biscuits. The basic recipe for this was in the November editions of Christmas Heaven magazine, I adapted them slightly to make them Christmas Pud themed.

To make 30 Christmas Pudding Pinwheels you will need:

For the vanilla dough:

• 125g unsalted butter (soft)
• 65g granulated sugar
• 135g plain flour
• 50g rice flour
• 1tsp vanilla extract
• A pinch of salt
• 1/2 a beaten egg

For the chocolate dough:

• 125 unsalted butter (soft)
• 65g granulated sugar
• 115g plain flour
• 50g rice flour
• 25g cocoa powder
• 1 tsp vanilla extract
• A pinch of salt
• 1/2 a beaten egg
• A little milk for brushing

For decoration:

• 200g white chocolate (melted)
• Red and green fondant icing 

Let's get baking!

• To make both doughs follow the same method by beating the sugar and butter together, mix in the dry ingredients, vanilla and egg until combined. 
• When your dough has come together wrap it in cling film and chill for about half an hour.
• When the dough has chilled, roll them both out into rectangles around 30cm long and 20cm wide.
• Put one dough on top of the other - you can brush the top of one dough with a little milk to help the two different mixtures to stick together. 
• Roll the combined doughs along the longer edge - like a swiss roll. 
• Wrap in clingfilm and chill for an hour. You can at this stage leave the dough in the fridge for a couple of days if you wanted to.
• Towards the end of the chilling time heat your oven to 170c and line two baking sheets with grease proof paper. 
• Cut you dough into 1cm disks and place on the lined baking trays with plenty of room for the biscuits to spread. You can use a ruler if you want to be very precise although I tend to use my finger width as a rough measure. 

• Brush with a little milk and bake your biscuits for around 20 minutes, remove from the oven and leave to cool.

• Whilst your biscuits are cooling use the red and green fondant to make holly leaves and berries. 

To decorate:

• Melt the white chocolate and spread / drizzle over one half for your biscuit - this it supposed to resemble icing.
• Finish by adding some fondant holly and berries.

And that's all there is too it! I think Santa would be very grateful for one of these being left for him with a glass of milk on Christmas Eve. If you have little ones, a lovely little festive bake!

Let me know how you get on!

Rach x