Pin Wheel Cookies
1/4 tsp baking powder
1/4 tsp salt
1 large eggs
1 tsp vanilla extract
1. Preheat the oven to 180C. Grease and line two baking sheets.
2. Beat together the butter and sugar until light and fluffy.
3. In a separate bowl, beat together the egg and vanilla extract. Add to the butter mixture a little
at a time, then mix on a high speed until well incorporated.
4. Turn the mixer to a low speed and add the flour a little at a time until combined.
5. Split the dough into two separate and equal pieces. Roll one half of the dough into a 4 inch
square, cover in cling film and place in the freezer for 10 minutes. Add the food colouring to
the other half of the mixture and continue to mix until the colour is well dispersed. Again, roll
the pink dough into a 4 inch square, wrap in cling film and place in the freezer.
6. Starting with the white dough, roll the dough out to a thickness of 3mm between two sheets
of baking parchment, maintaining the rectangular shape. Repeat the process with the pink
dough. Then peel the baking parchment off each sheet of dough and lay the pink of top of the
white dough. Roll gently until stuck together.
7. Trim the excess edges until you are left with a neat rectangle. Return the dough to the freezer
(wrapped in cling film) for a further 5 minutes. Finally roll the dough a tightly as possible (as
pictured below). Then cut the log into slices (5mm in thickness) and place on the baking tray.
8. Bake in the oven for 10-12 minutes or until the edges are golden in colour. Transfer the
cookies to a wire rack to cool completely.