GLUTEN-FREE ALMOND AND ORANGE PINWHEEL BISCUITS
A simple slice and bake gluten-free biscuit dough that is stacked and rolled before slicing and baking, resulting in pretty pinwheel biscuits flavoured with orange and almond.
Ingredients
- 230 g butter, salted (divided into 2 x 115g)
- 160 g caster sugar (divided into 2 x 55g)
- 2 large eggs (one per biscuit flavour)
- 1/2 tsp almond extract
- 3 tsp orange extract
- 30 g ground almonds (divided into 2 x 15g)
- 430 g Magical Plain Flour Blend (divided into 2 x 215g)
- 30 g cornflour (divided into 2 x 15g)
- 4-5 drops orange food colouring (depending on strength of colouring)
Instructions
TO MAKE THE ALMOND BISCUIT DOUGH
- Beat 115g of the butter with 80g of the caster sugar and 1/2 tsp almond extract in the bowl of a stand mixer until combined.
- Add one egg and 15g ground almonds. Beat to combine.
- Add 215g Magical Plain Flour Blend and 15g cornflour. Mix until a ball of dough forms. Wrap in cling film and chill in the fridge for 10mins.
TO MAKE THE ORANGE BISCUIT DOUGH
- Add the remaining 115g butter, 80g caster sugar, 3 tsp orange extract and 4-5 drops of orange food colouring to the bowl. Beat until combined.
- Add an egg and 15g ground almonds to the bowl and beat again.
- Finally, add 215g Magical Plain Flour Blend and 15g cornflour. Mix until a ball of dough forms. Wrap in cling film and chill in the fridge for 10mins.
ASSEMBLE THE DOUGH
- Roll out the almond dough to a depth of roughly 4mm (the green rolling pin spacers, if you have them) in the shape of a rectangle approximately 20cm wide and 30cm long. Set aside.
- Now roll out the orange dough as above.
- Carefully lift the orange dough on top of the almond dough and press gently into place. Trim the dough if necessary to remove any overhangs and ensure you have a nice, neat rectangle. **This is quite a soft dough so if you are making it on a warm day, you may find it easier to chill the slabs of dough in the freezer for 10mins before stacking.**
- Turn the dough so that the long edge is facing you then roll the dough away from yourself until you have a cylinder of dough and a nice pinwheel pattern through it. **If you have chilled the dough before stacking, you MUST allow it to come back to room temperature before rolling, otherwise it will crack.**
- Wrap the cylinder of dough in clingfilm and freeze for 20mins (this will make for nice clean slices when you cut it).
BAKING YOUR PINWHEEL BISCUITS
- Heat your oven to 180c / 160c fan.
- Line three baking sheets with baking parchment.
- With a sharp knife, quickly and carefully slice through your cylinder of dough to create biscuits. Each one should be roughly 1cm thick. Will will end up with just over 20 pinwheels.
- Transfer them to your lined baking trays and bake for 15 minutes.
- Remove from the oven and carefully transfer the baked pinwheel biscuits to a wire rack to cool.
- Pop the kettle on, make yourself a brew and get stuck in. Enjoy!
- xx Millie, Marcus, Milo, Maddy and Me xx
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