Recipe For Nutella Shortcrust Pastry Pinwheel Biscuits

Here’s a delicious and easy recipe for Nutella Shortcrust Pastry Pinwheel Biscuits—flaky, buttery, and swirled with rich Nutella! Perfect for a sweet treat with coffee or as a snack.

Ingredients:

For the Shortcrust Pastry:

2 cups (250g) all-purpose flour
½ cup (100g) granulated sugar
¼ tsp salt
1 cup (230g) cold unsalted butter, cubed
1 large egg yolk
2–3 tbsp ice-cold water

For the Filling & Decoration:

½ cup (150g) Nutella (or any chocolate-hazelnut spread)
1 egg (for egg wash, optional)
1 tbsp coarse sugar (for sprinkling, optional)

Instructions:

1. Make the Shortcrust Pastry:

In a food processor, pulse flour, sugar, and salt to combine.
Add cold cubed butter and pulse until the mixture resembles coarse crumbs.
Add egg yolk and 1 tbsp cold water, pulsing until the dough starts to clump. Add more water (1 tsp at a time) if needed.
Turn dough onto a lightly floured surface, knead gently, and form into a disc. Wrap in plastic and chill for 30 mins.

2. Roll & Fill with Nutella:

Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.
Roll the dough into a large rectangle (~12×10 inches, 30×25 cm) on a floured surface.
Spread Nutella evenly over the dough, leaving a small border at the edges.

3. Shape into Pinwheels:

Tightly roll the dough lengthwise into a log (like a Swiss roll).
Slice into ½-inch (1.5 cm) thick rounds using a sharp knife.
Place slices on the baking sheet, spacing them slightly apart.

4. Bake & Serve:

(Optional) Brush with egg wash and sprinkle with coarse sugar for extra shine and crunch.
Bake for 15–18 mins or until golden brown.
Let cool on the tray for 5 mins, then transfer to a wire rack.