Pin Wheel Cookies

Bank holidays are so wonderful for many reasons, but the main reason....avoiding the dreaded Sunday night feeling. You know that feeling that hangs over you from about 5.00pm onwards, that sinking feeling telling you 'that's right, you have to get up for work in the morning'. Well luckily no work in the morning means a chilled evening with a glass of wine and some sweet treat that is just the ticket. These fabulously colourful biscuits are both fun to look at and fun to share with family and friends with a cup of tea. Though the recipe seems a little long-winded, once you get going the recipe makes a whole lot of sense. These biscuits would be a real hit with children and adults alike. Though I opted to go with pink and white, why not get creative and create biscuits with your team colours? Or seasonal blue, white and red for the 4th of July. 

Pin Wheel Cookies

Ingredients:
190g flour
1/4 tsp baking powder
1/4 tsp salt
115g butter
130g sugar
1 large eggs
1 tsp vanilla extract
Food colouring

Method:
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.