Not too long ago the Mr treated me to the new Hummingbird Bakery cookbook. I hadn’t planned on baking anything this weekend but suddenly got an urge to, surprise surprise! So I had a goosey gander through the book and came across these little beauties. Peanut butter & jam pinwheel biscuits. So without further ado, here is what you will need to make about 15 biscuits. (Recipe adapted slightly to what I had in the cupboards! See notes)
- 60g Smooth Strawberry Jam (See Notes)
- 1 tsp Cornflour
- 100g Unsalted Butter, softened
- 100g Crunchy Peanut Butter (See Notes)
- 180g Golden Caster Sugar
- 1 Large Egg
- 2 tbsp Whole Milk
- 340g Plain Flour
- 1/2 tsp Bicarbonate of Soda
- 1/4 tsp Salt
NOTES: The original recipe said to use raspberry jam & smooth peanut butter. I only had strawberry jam & crunchy peanut butter in the cupboards so I used them instead. They turned out delicious anyway! Plus I like the extra crunch of the nuts from the crunchy peanut butter.
Firstly, cut two sheets of baking paper to 38 x 25cm. (15 x 10″) and set to one side.
Then, mix the jam & the cornflour in a small bowl and stir until the flour has dissolved. Leave to one side until needed.
In a stand mixer (or a large bowl with an electric whisk if doing by hand) mix together the butter, peanut butter & the sugar until light & fluffy.
Now get the 2 baking paper sheets you cut out earlier. Place the dough mix onto one of them and press down into a rough rectangle. Then place the second sheet on the top and roll it out so the dough reaches the edge of the baking paper. If it gets a bit uneven, you can always tear bits off and move them, then re-roll.
Now for the tricky bit. Carefully roll up the dough using the baking paper as a tool to help you. Roll it as tight as you can, you don’t want any gaps between layers. Take your time with this, you don’t have to rush it. When you’ve reached the end, make sure you seal the seam on the bottom then wrap it up in cling film.
Leave this in the fridge for at least a couple of hours, or better yet, overnight. It makes it far easier to cut into slices & it will bake better too. (When the dough is cold it won’t spread too much so the biscuits will keep their shape.)
Once the dough is completely chilled, Preheat your oven to 170°C/Fan 150°. Cut the log into 2cm thick slices and place onto a baking tray. You may need to cook them in batches so as not to overcrowd the tray OR use multiple trays.
Place into the oven and bake on the middle shelf for about 12-13 minutes until they’re a light golden brown. Transfer to a wire rack to cool completely before consuming. (Although I’m sure there will be a couple of casualties!)
And there you have it! Peanut butter & jam pinwheel biscuits. These were a big hit with the Mr, I’m starting to wonder if the book was actually a gift for me or for him haha! I must admit though, I’m quite proud of how pretty they look. It is a little more effort to make a pinwheel but I definitely think it’s worth it.
In other news, I would like to give a big shout out & a massive congratulations to my good friend Emma and her new husband, Patrick who got married this Saturday. Much like myself, Emma is a keen baker and even made her own wedding cake! (Which was absolutely stunning by the way.) So here’s to you guys, may you have many happy years together and plenty of cake!
Hope you all enjoyed the post my lovelies.