Christmas Pinwheel cookies

Christmas Pinwheel cookies

These eye-catching cookies are a real festive winner.  Made with an easy sugar cookie dough, one half is dyed red and the doughs are rolled together to create that pretty swirl.  Add any flavouring you like to mix it up for Christmas!

Prep time: 20 mins 

Bake time: 10 mins 

Fridge time: 1 - 2 hours, or overnight 

Total time: 2.5 hours

Ingredients:

280g Risen Super White Spelt flour
225g unsalted butter, softened
1 large egg
200g caster sugar
1 tsp baking powder
1 15g tube of red food colouring
1/2 tsp of salt
1 tsp of almond/vanilla/orange extract 

Method:

In a medium bowl, mix the flour, baking powder and salt together. In another bowl, beat the butter and sugar together with a stand mixer or by hand.  Add the egg and beat until fully incorporated, then add the flavouring.

Divide the dough in half.  It will be sticky but don't worry. Add a whole tube of red food colouring to one half and mix well.  Place each dough in cling film, shape into a square about 1.5 cm thick as best you can and put in the fridge for 30 - 45 mins.

Place the red dough between two sheets of parchment paper and roll out into a rectangle that's about 1cm thick.  Do the same with the white dough.  Take the top sheet of parchment paper off each dough and place the red on top of the white dough, so both dough sides are facing each other.

Gently press on top of the doughs to seal together then remove the top parchment paper and trim the sides to match up evenly.  Use the bottom parchment paper to help roll the dough tightly into a log.  Roll up with the paper and then peel it back as you go.  

When finished, roll the log on the worktop a few times to help seal the edge, and wrap in cling film and refridgerate for an hour to firm up. You can also leave it overnight.

Preheat the oven to 180C and line 2 large baking trays with parchment paper (reuse the paper you've already used, ideally). Unwrap the dough and using a sharp knife, slice into 1.5cm cookies. 

Place on the baking tray at least 5cm apart.  We only put two on a tray at a time, as they do spread.

Bake for 10 minutes, until the edges are set and turning golden. Cool on a wire rack and eat immediately!