Mocha pinwheels
Makes: 24-26
Prep time: 50 minsTotal time: 
Recipe photograph by Martin Poole
Mocha pinwheels
These striking two-tone biscuits are easier to achieve than you might think. If you enjoy a mocha, the coffee and cocoa flavours are sure to hit the spot
Makes: 24-26
Prep time: 50 minsTotal time: 
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Nutritional information (pinwheel )
Calories
175Kcal
Fat
8gr
Saturates
5gr
Carbs
25gr
Sugars
12gr
Fibre
1gr
Protein
1gr
Salt
0.1gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 2 tsp instant coffee powder
- 225g unsalted butter, softened
- 125g icing sugar, sifted
- 275g plain flour, plus 1 tbsp
- 60g cornflour
- ½ tsp fine salt
- 15g cocoa powder, sifted
- 1 tsp vanilla extract
- 1 egg white, lightly beaten
For the mocha icing
- 2 tsp instant coffee powder
- 1 tsp cocoa powder
- 175g icing sugar
Step by step
Get ahead
Prep to the end of step 3 the day before baking. The biscuits keep for up to 3 days in an airtight container.
- For the biscuits, dissolve the coffee powder in just ½ teaspoon of boiling water, then set aside to cool for a few minutes. Meanwhile, in a large bowl, cream together the butter and icing sugar with a wooden spoon until well combined. Mix the flour, cornflour and salt in a bowl, then gradually beat into the butter mixture until a soft dough forms. Weigh the dough, divide into two pieces and place one piece in another bowl.
- Knead the cocoa powder and coffee paste into one half of the dough for the mocha flavour, and the vanilla and 1 tablespoon of flour into the other half. Roll each piece of dough between two sheets of baking paper to a 5mm-thick rectangle, about 22cm x 26cm. Slide both doughs, still in their papers, onto a baking sheet, then chill for 20 minutes to firm up slightly.
- Remove the top layer of baking paper from the mocha dough. Lightly brush with egg white and top with the vanilla dough (removing the baking paper). Trim the edges to straighten. Roll the doughs together (allow to soften first, if necessary): meld together the doughs from one long side with your fingers, then tightly roll up, ensuring there are no gaps between the doughs and squidging together any cracks, if necessary. Wrap the log in clean baking paper and chill for at least 2 hours (or up to 24 hours ahead).
- Preheat the oven to 200°C, fan 180°C, gas 6 and line two baking trays with baking paper. Unwrap the log and slice into 1cm-thick rounds. Space them apart on the prepared trays, then bake for 13-15 minutes or until the edges are just turning pale golden. Leave to cool on the trays.
- For the mocha icing, dissolve the coffee and cocoa powders together in 1 tablespoon of boiling water. Sift the icing sugar into a mixing bowl, then mix in the mocha mixture with 1 tablespoon of cold water. Add ½-1½ teaspoons of extra-cold water, as necessary, to achieve a thick but spoon-able icing. Use a teaspoon to coat the undersides of the biscuits with the icing, then leave to set. Turn spiral side-up to serve.
