HAZELNUT PINWHEELS:

INGREDIANTS:

PLAIN FLOUR -185 GM
BUTTER,CHOPPED – 100 GM
CASTER SUGAR - 110 GM
EGG YOLK -1
MILK - 1 TABLESPOON
CHOCOLATE HAZELNUT SPREAD - 110 GM
HAZELNUT MEAL -2 TABLESPOONS

METHOD:


PREHEAT OVEN TO MODERATE [180C/160C FAN-FORCED].GREASE OVEN TRAYS;LINE WITH BAKING PAPER.

PROCESS FLOUR,BUTTER AND SUGAR UNTIL CRUMBLY.ADD EGGYOLK;PROCESS WITH ENOUGH MILK UNTIL MIXTURE FORMS A BALL.KNEAD DOUGH ON LIGHTLY FLOURED SURFACE UNTL SMOOTH;COVER ,REFRIGERATE 1 HOUR.

ROLL DOUGH BETWEEN SHEETS OF BAKING PAPER TO FORM 20 CM*30 CM RECTANGLE;REMOVE TOP SHEET OF PAPER.SPREAD DOUGH EVENLY WITH HAZELNUT SPREAD;SPRINKLE WITH HAZELNUT MEAL.USING PAPER AS A GUIDE,ROLL DOUGH TIGHTLY FROM LONG SIDE TO ENCLOSE FILLING .ENCLOSE ROLL IN PLASTIC WRAP;REFRIGERATE 30 MINUTES.

REMOVE PLASTIC;CUT ROLL INTO 1 CM SLICES .PLACE SLICES ON TRAYS 2 CM APART.BAKE ABOUT 20 MINUTES.STAND PINWHEELS ON TRAYS 5 MINUTES;TRANSFER TO WIRE RACK TO COOL.