Peanut Pinwheelse

Ingredients

• 1 quantity Basic biscuit mix (see related recipe)
• 1/3 cup crunchy peanut butter
• 1 tablespoon cocoa powder, sifted
• 1/2 cup fruit medley, very finely chopped

Method

1. Preheat oven to 180°C/160°C fan-forced. Line 3 baking trays with baking paper.
2. Make Basic biscuit mix. Divide biscuit dough in half. Stir peanut butter, cocoa and fruit into 1 half. Roll halves between baking paper to form 20cm x 30cm rectangles. Remove paper from top of rectangles. Turn plain rectangle onto peanut rectangle. Remove paper from top.
3. Starting at long end, roll up like a Swiss roll. Wrap in baking paper. Freeze for 1 hour. Remove baking paper. Trim ends.
4. Cut into 1cm-thick rounds. Place on trays. Bake for 12 minutes or until light golden. Cool on trays for 5 minutes. Transfer to a wire rack to cool completely. Serve.

Notes

• 
  Place cookies 4cm apart on prepared trays. For even colouring, swap trays halfway through cooking time. If dough gets a little soft after rolling, place in fridge until firm enough to handle.

Basic Biscuit Recipe

Ingredients

• 185g butter, softened
• 3/4 cup caster sugar
• 1 teaspoon vanilla extract
• 1 egg
• 2 cups Lighthouse Cake, Biscuit and Pastry plain flour

Method

1. Preheat oven to 180ºC/160ºC fan-forced. Line 3 baking trays with baking paper.
2. Using an electric mixer, beat butter, sugar and vanilla until pale and creamy. Add egg. Beat until combined. Sift flour over butter mixture. Using a wooden spoon, stir to combine. See notes for baking instructions and tips.

Notes

• 
  Place cookies 4cm apart on prepared trays. Bake for 10-12 minutes until light golden. For even colouring, swap trays halfway through cooking time. If dough gets a little soft after rolling, place in fridge until firm enough to handle. If rolling dough, form dough into a disc. Cover and refrigerate for 30 minutes before rolling.