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LINDOR Pinwheel Biscuits

Inspired by the classic Finnish pinwheel cookies, this recipe swaps the traditional plum jam centre for an irresistible creamy LINDOR Chocolate Truffle surrounded by an indulgent chocolate icing. With over 25 flavours of our luxurious LINDOR to choose from - you really are spoilt for choice!


Chocolatier’s Tip

Mix and match your favourite LINDOR flavours. Why not try our fabulously fruity Strawberries & Cream or our tantalisingly tropical Coconut? If you prefer an indulgent chocolate flavour, take a look at our 60% Dark Chocolate or beautifully balanced Milk & White.


Makes around 36 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 Truffles (your choice of flavour), sliced in half (see Tip)
  • 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


Step 1.

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 the 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.

Step 2.

In a separate bowl, whisk together the flour, baking powder and salt. Tip into the butter mixture and mix on a low speed until the dough comes together.

Step 3.

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).

Step 4.

Preheat the oven to 180°C/160 Fan/Gas 4 and line a couple of baking sheets with grease-proof paper.

Step 5.

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.

Step 6.

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.

Step 7.

Working with 1 square at a time, make 2.5cm / 1-inch slits on each corner diagonally into the centre of the biscuit.

Step 8.

Whisk the remaining egg in a bowl. Brush the egg wash over the biscuits. 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 the remaining squares of dough - re-rolling any scraps.

Step 9.

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.

Step 10.

When the biscuits are cool, make the 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.

Step 11.

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.

Step 12.

Spoon into a piping bag fitted with a 6mm /¼-inch star nozzle. Squeeze a little icing into the centre of a biscuit.

Step 13.

Top with ½  a LINDOR Chocolate Truffle. Pipe around the LINDOR Truffle, to decorate. Repeat with the remaining biscuits.


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