Chocolate pinwheels

Normally I make a savoury version using Pesto and Parmesan, so why not a sweet treat instead. Anyway I think at the moment, I’m a bit caked out and fancy a change.

Again this is a recipe I've not made for some years, I'm hoping my memory doesn't fail me and these work. Here we go.

Ingredients

250g x Self-Raising Flour

125g x Unsalted butter/Margarine

100g x Soft Brown Sugar

50g x Chocolate (chopped) + 100g melted for filling

1tbsp x Coco powder

1tbsp x Mixed Spice

1tsp x Baking Powder

Milk added to form dough slowly

Filling

100g x chopped chocolate

10ml x Cream

Glaze

20g x caster sugar

1tbsp x water

Method

Following my savoury ‘Pastry’ method (for savoury pastry) place in the fridge for 30 - 45mins. Meanwhile place the rest of the chocolate in glass bowl, set on top of a pan of steaming water and melt into slowly.

Once the chocolate has melted set to one side, pour the cream into a pan heat gently until about simmer. Turn off heat pour chocolate into pan while stirring, once a semi film chocolate as formed place to the side andallow to cool.

After your dough has chilled put onto a lightly floured surface and roll out into a rectangular shape as best you can.

With your chocolate mix spread generously all over the rolled out dough, quickly picking up the side closest to you and roll into a long sausage shape.

Shape if need to than very carefully pick up each end, place onto a liner baking tray and return to the fridge for another 30 minutes.

Remove your dough from the fridge set the oven to 180⁰ Fan, with a sharp knife divide your dough into smaller pieces a fingers width bigger than the Sausagerolls.

This time turn your pieces on their side so the swirl is facing upwards, bake for 20mins. Remove from oven and brush with the sugar mix straight away, place onto a cooling rack and leave to cool for 10mins.

*Can be frozen for up to 3mths in a freezable container *