These chocolate orange pinwheels are the kind of bake that look wonderfully impressive but are secretly simple to pull together. A swirl of rich cocoa dough wrapped around a bright, zesty orange layer gives you that classic flavour pairing in a fun, eye‑catching biscuit. They’re crisp, buttery, and perfect for festive gifting, afternoon tea plates, or anytime you fancy a biscuit that feels a little bit special without any fuss.

These biscuits are so moreish and are perfect for an afternoon treat

Chocolate orange pinwheels

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Cook Time 12 minutes mins

Chilling time 1 hour hr

Course Biscuits

Servings 30 biscuits

Ingredients

  

• 350 g plain flour
• 2 tsp baking powder
• 175 g unsalted butter, softened
• 150 g caster sugar
• ½ tsp vanilla extract
• 3 tbsp juice of an orange (approx 1½-2 oranges), zest of 2 oranges
• 4 tbsp cocoa powder

Instructions

 

• Put the flour, baking powder, butter and sugar into a bowl and rub together to form breadcrumbs.
• Add the vanilla extract, orange zest and juice and combine to form a soft dough.
• Divide the dough into two and work the cocoa powder thoroughly into one half using your hands and knead gently until you have an even colour.
• On a floured surface, roll each piece of dough into a 23cm x 38cm rectangle. Place each rectangle on top of the other and roll up. Wrap tightly in cling film and put in the fridge to chill for an hour.
• Preheat the oven to 180°c / gas 4. Lightly grease 3 baking trays. Slice the dough into circles and lay them on the baking sheets at least 2cm apart. Bake for 10-12 mins until golden brown.
• Cool on a wire rack.