Cinnamon Pinwheels Cooking Principle: Biscuit Method

Ingredients: Dough 300 mL flour 8 mL baking powder 1 mL salt 50 mL shortening 100 mL milk Equipment: Topping 1 medium bowl 45 mL brown sugar 1 set measuring spoons 3 mL cinnamon 1 set measuring cups 25 mL raisins (optional) 1 set custard cups 25 mL soft margarine 1 liquid measure 1 leveler 1 fork 1 pastry blender 1 rolling pin 1 sharp knife 1 muffin tin

Method: 1. Preheat oven to 400 F. Grease muffin tin. 2. Sift flour and then measure. 3. Re-sift flour with all dry (not toppings!) ingredients in a medium sized bowl. 4. Measure cold shortening using the water displacement method. 5. Cut shortening into flour mixture with a pastry blender until mixture resembles small peas. 6. Gradually stir in milk with a fork. 7. Sprinkle clean counter top lightly with flour 8. Knead dough 6 to 8 times only. 9. Roll dough with lightly floured rolling pin, shaping sides so dough is rectangular in shape. The dough should be approximately 0.5 cm thick. 10. Mix cinnamon and brown sugar together in a custard cup. 11. Spread margarine on dough and sprinkle with sugar mixture and raisins. 12. Roll up dough from long side. Pinch dough along long edge to seal edge. Cut into 6 even pieces and place cut side down in prepared muffin tin. 13. Bake at 400 F for 12 to 15 minutes. Test for Doneness: 1. Time original 2. Lightly browned on surface Standards: 1. Well risen, about 2-3 times height. 2. Lightly browned. 3. Tender and flakey. 4. Similar thickness.