PINWHEEL BISCUITS
First published in the Guardian and G2 magazine: Jack Monroe’s budget Christmas.
As always, all prices based on Sainsburys and Sainsburys Basics range where available. Similar products available at most leading supermarkets.
Jack Monroe. Twitter: @MsJackMonroe
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Categories: A CHEAPER LITTLE CHRISTMAS, Guardian Food, Recipes & Food, SNACKS & TREATS, VEGETARIAN
These look tasty! Wouldn’t have thought of putting prunes and marmalade together.
I’m still not convinced that melted butter is a better solution than using vegetable oil though. The main reason to use a solid fat in pastry is to get pockets of fat so they make a light and flaky texture, isn’t it? But if you’re going to have to melt it to get it liquid to save rubbing in, it’s cheaper and even less faff to just use a neutral tasting oil.
Disclosure: I am vegan, so I wouldn’t be using dairy butter anyway, but I never liked very buttery tasting things before either. I guess if you really like the taste it might be worth extra effort and expense?
I wonder, could you make savoury versions of these using homemade pesto or chutney? Would they work? Would be brilliant budget canapes for my Christmas party if so.
Alice, definitely. I like making savoury biscuits with a shake of herbs and some grated hard strong cheese – delicious!
I’m thrilled that you used Finland as inspiration, but gobsmacked that you made biscuits. These are never biscuits in Finland. They’re flaky pastry. The centre is traditionally plum/prune conserve, but you can also make them with apricot jam or any other fruit as long as it’s very thick.
Absolutely delicious and very festive! Made for workmates as a special Christmas treat. Live the Finnish inspiration buy the way!