Well, as I write this post it’s not even December yet, although through the magic of scheduled posts it will probably be so as you read it, but I do feel somewhat festive. People may complain that Christmas starts earlier every year like it’s a bad thing but without Christmas you’d just have cold dark mornings and nights and nothing to look forward to…
Anyway I had a festive baked goods themed get together with friends where we each bring home made goodies, play games, do quizzes, and have a nice relaxed Sunday evening. I haven’t actually been able to take anything of recent months due to working the weekend before but finally I have a Saturday off for baking.
I stumbled across these swirly rolled biscuits on the internets and found a recipe for them that looked doable. Of course nothing is actually that simple, and first I had to figure out what ‘cake flour’ was. Turns out is some crazy America flour that is all light and airy for delicious cakes but also bleached which is not allowed in the UK for obvious reasons. But to turn regular plain flour into cake flour you replace a few tbsps with cornstarch and sieve is 5 times, according to the internet anyway! Well my nearby supermarket does not stock cornstarch so I just bought plain flour and that seemed to work fine!
- 300g Plain Flour
- 200g Butter
- 150g sugar
- 16g Cocoa Powder
- 1 ½ tbsp water
- Wax paper (I forgot to buy this so I used cling film)
1. Cut the butter into pieces and mix until soft, add flour, sugar, egg, and mix.
2 Split the mixture in two and add the cocoa powder to one half and mix evenly. Add water to both halves slowly to form solid dough. Be careful not to overwork the dough.
3. Take some wax paper (about 30 x 60cms) fold in half along long edge and fold over the edges to create an envelope. Make 2 of these.
4. Cut the chocolate dough in half and place inside two of the envelopes, place face down and roll mixture making it flat and even. Do this for the plain dough.
5. Open the wax paper envelopes and place the chocolate dough on top of the plain dough, then roll them like a Swiss Roll (careful to peel all the wax paper off first)
6. Wrap the dough roll in wax paper, twist the ends, place in freezer for one hour, or until firm enough to cut easily without smushing.
7. Remove from freezer and cut into 1cm thick slices and place on greased baking sheet, baked for 12-15mins at 180celsius.