Lindor Pinwheel Biscuits
- For the biscuits:
- 225 g unsalted butter, at room temperature
- 100 g caster sugar
- 100 g light brown sugar
- 250 g full-fat cream cheese, at room temperature
- 2 large eggs
- 1 tsp vanilla extract
- 390 g plain flour
- A pinch of salt
- 18 Lindor Chocolate Chocolate Truffles (your choice of flavour), sliced in half
- For the icing:
- 50 g Lindt Excellence 70% Cocoa Dark chocolate, chopped
- 115 g unsalted butter, at room temperature
- 240 g icing sugar
- 2 tbsp cocoa powder
- 2 tbsp double cream
Place the butter and sugars in the bowl of a stand mixer (or use a large bowl with an electric hand mixer), and beat on medium-high speed, scraping down sides, for 1 minute. Add the cream cheese, 1 egg and vanilla extract. Beat on medium-high for 2 minutes or until light, fluffy and smooth.
In a separate bowl, whisk together the flour, baking powder and salt. Tip into butter mixture and mix on a low speed until dough comes together.
Tip the dough out onto a flat surface lightly dusted with flour. Knead for a few minutes until it comes together to form a smooth dough. Divide into quarters, flatten into squares, cover with cling film and chill for 2 hours (or overnight).
Preheat the oven to 180°C/160 Fan/Gas 4 and line a couple of baking sheets with grease-proof paper.
Working with 1 square at a time, roll out the dough on a work surface lightly dusted with flour to 6mm / ¼ inch thick to form a larger square.
Using a knife, cut off edges to create straight sides. Cut into 7.5 cm x 7.5-cm / 3 x 3-inch squares - use a cookie cutter if you have one. Transfer onto the prepared baking sheets at least 2.5 cm / 1 inch apart.
Working with 1 square at a time, make 2.5cm / 1-inch slits on each corner diagonally into the centre of the biscuit.
Whisk the remaining egg in a bowl. Brush egg wash over biscuit. Press the left side of every cut slit into the centre of the biscuit, pressing to seal and form a pinwheel. Brush the top with the egg wash. Chill for 15 minutes. Repeat with remaining squares of dough - re-rolling any scraps.
Bake for around 10-12 minutes or until just golden on the edges. Leave to cool on the baking sheets for 15 minutes before transferring onto a wire rack to finish cooling completely.
When the biscuits are cool, make icing: put the chopped Lindt Excellence 70% Cocoa Dark Chocolate in a heat-proof bowl set over a pan of barely simmering water. Stir until smooth and melted. Set aside to cool.
Place the butter, icing sugar, cocoa powder and double cream into the bowl of a stand mixer (or use a large bowl with an electric hand mixer) and beat on low speed until combined. Scrape in the cooled melted chocolate. Beat on medium-high speed for 2-3 minutes or until fluffy.
Spoon into a piping bag fitted with a 6mm /¼-inch star nozzle. Squeeze a little icing into the centre of a biscuit.
Top with ½ a Lindor Chocolate Truffle. Pipe around the Lindor Truffle, to decorate. Repeat with the remaining biscuits.