The natural low carb store: Cinnamon pinwheel biscuits


Biscuit Ingredients
200g almond flour
75g Inulin or a tablespoon of granulated sugar substitute
50g butter (soft but not melted)
1 medium egg
1 tsp vanilla extract
20ml double cream
Filling Ingredients
30g butter (soft but not melted)
1 tbsp cinnamon
½ tsp vanilla extract

Method:

Mix biscuit ingredients. Make into dough. Form into a square shape.

Roll out on silicon liner or parchment.

Mix filling ingredients. Spread on the dough.

Roll up tightly using the silicon paper.

Put in freezer for ten minutes or the fridge for 30 minutes.

Put the oven on to 180 degrees.

Take the dough out of the fridge/freezer and cut into slices.

Arrange these on a silicon sheet and bake for 12-18 minutes depending on thickness of dough slices.

Nice eaten warm.

4 thoughts on “The natural low carb store: Cinnamon pinwheel biscuits”

  1. These look lovely but is there something missing in the filling recipe? It looks lie the cinnamon had been added to part of the biscuit recipe and then rolled on top.

    Liked by 1 person

  2. Jean, I couldn’t use the actual photo from the original site so I had to get as near as I could get from Google Images. The actual biscuits don’t have the wide cinnamon layer as in the photos. The cinnamon spiral is much smaller but still defined.

    Liked by 1 person

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