It was my friend’s 17th Birthday over the weekend and I wanted to make some nice cookies to take with me. I’ve seen these pinwheel/ swirl cookies around a lot recently on Pinterest and I thought that I would attempt to make them.
I prepared a batch of sugar cookie dough using my go to Martha Stewart recipe. I then split the mixture in two – I found that it helps to use an electronic scale to get the two pieces of dough the same size. I used 2 tubes of Dr Oetker pink food colouring to colour one half of the dough bright pink. I then put the pieces to chill in the fridge.
Next came the tricky bit, which was to layer the two pieces of dough on top of each other. I rolled them into rectangular shapes (however I would recommend rolling them into squares instead, as this will result in larger cookies). Once you have placed one on top of the other, trim the edges to ensure that the final result looks neat.
I placed the layered dough on some baking parchment to make it easier to roll into a tight swirl. I then placed the cylinder of cookie dough on some cling film and covered it with some sparkly sugar strands from Waitrose. I wrapped it up then rolled the cylinder to get them to stick to the edge and then placed it back in the fridge for 15 mins. Then I cut it into biscuits, about 1cm thick, using a sharp knife and placed them on a baking tray in the oven for 16 mins at 160°c.
Here are some pictures of the biscuits:
While they did take quite a bit longer to make than I anticipated, I do like the way they turned out and I thought they looked especially pretty on the white lacy plate.
Have you tried making pinwheel cookies before?
I better head to bed now as it’s pretty late! Sorry for posting so infrequently – I’m so busy at school at the moment!