This is my hat tip to the day that is in it. When I was a child Halloween celebrations consisted of a dish of mixed nuts, extra fruit, Tea Brack with a ring in it, and these pin-wheel biscuits.
Chocolate Orange Pinwheels
Preheat the oven to 200ºC
100g butter, chilled and cubed
225g plain flour
150g caster sugar
1 egg, size 3, beaten
2 teaspoons finely grated orange rind
1 tablespoon cocoa powder
Sieve the flout into a large bowl and rub in the butter with your fingertips until the mixture looks like fine breadcrumbs. Stir in the sugar and egg and mix to form a dough. Transfer to a lightly floured surface and knead until smooth.
Divide the dough in two. Knead the orange rind into one half and the cocoa into the other. Wrap separately in greaseproof paper or film wrap and chill in the fridge for 30 minutes.
On a lightly floured surface roll out the orange dough in a rectangle 9 x 11 inches approx. Roll the chocolate dough to the same size and place on top of the orange dough. Roll both together from the long edge to form a sausage. Wrap and chill again for a further 30 minutes – this makes it easier to slice the pinwheels.
Lightly grease two baking sheets and cut the dough into 24 circles. Place on the prepared baking sheets. Bake for 10-12 minutes until pale golden. Transfer to a cooling rack and leave until cold (if you can! 😉 ).