Lemon and almond ginger pinwheels

look at these beauties! the recipe i started from is here but i really used it as more of a guideline. crisp outside, softer inside tastes like ginger biscuits and lemons and almonds all rolled into one. (scuse the corniness!)

  

These biscuits take time because you have to let the dough get cold in the fridge and freezer. so do it on a day youre busy at home.
here is the revised version of the biscuits i made, they are delicious. i only changed this cookie recipe because the one i was following was a bit wierd so i added a few things. also, i like lemons and i like spicy biscuits, so my recipe is made for me. if u dont like these things just add less to decrease the flavours.

Lemon and almond ginger pinwheels:


25 biscuits


Ginger dough
· 2 tbsp softened butter
· 2.5 tbsp sugar
· 2 tbsp honey or molasses
· 1 large egg yolk
· cup flour
· half tsp ginger
· half tsp cinnamon
  pinch salt
· pinch nutmeg
· pinch mixedspice


· Lemon dough:

· 2.5 tbsp softened butter
· 2/3 cup sugar
· large egg white
· 1tbsp grated lemon rind, 2 tsp lemon juice
· few drops vanilla extract
· 2/3 cup flour
· pinch salt

Method
· 1. To prepare ginger dough, beat butter and sugar. Add honey and egg yolk; beat until well blended. Add flour, ginger, salt and spices; stir with a whisk. beat at low speed just until combined. Wrap dough in plastic wrap; chill 30 minutes.

· 2. To prepare lemon dough beat butter and sugar. Add egg white; beat until blended. Beat in rind and vanilla. Add flour and salt to butter mixture; beat at low speed just until combined. Wrap dough in plastic wrap; chill 30 minutes.

· 3. Unwrap ginger dough. Roll ginger dough between sheets of plastic wrap into a rectangle (8mm thick). chill 10 minutes. Unwrap lemon dough. Roll lemon dough between sheets of plastic wrap into a rectangle (8mm thick); chill 10 minutes. Carefully stack ginger dough on top of lemon dough, leaving a cm border along one long edge. Starting with the long side without a border, roll up dough. Seal edges (do not seal ends of roll). Cover with plastic wrap; freeze 30 minutes.(seriously 30 min or until really hard)

· 4. Preheat oven to 180°c.

· 5. Unwrap dough. Cut with a sharp knife into 20 slices (about 1cm thick). Reshape rounds, if necessary. Arrange slices 1 inch apart on baking sheets lined with parchment paper. Bake, 1 batch at a time, at 180° for 8 to 9 minutes, take them out even if they arent brown, take them out! Cool on wire racks.

rolling the doughs together

yummy pinwheels ready for the oven. do not cut your cookie dough log into slices unless it is rock hard

ps. these biscuits have the Ben stamp of approval, which means theyre pretty tasty!