I’ve been wanting to make some pinwheel cookies for a while. They look pretty fun don’t they and I knew they’d appeal to the girls, and the inner child in all of us. And since Little S is full of a cold and feeling a bit sorry for herself, I thought these cookies would cheer her up.
Although they look impressive and fiddly, they’re actually very simple to make. Basic sugar cookie dough is split into two portions, with half being coloured. Both are rolled out and then one colour placed flat on the other, and rolled into a sausage shape. The sprinkles are added by rolling the cylinder of dough over a generous scatter of decorations.
Pretty Pinwheel Cookies (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)
makes at least 20 cookies
- 2 1/3 cups of plain flour
- 2 tbsps cornflour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/4 cup vegetable fat (I used Trex)
- 3/4 cup dairy-free spread (Pure)
- 1 cup caster sugar
- 1 tsp vanilla essence
- 2 tbsps oat milk (Oatly)
- 1-2 tsps natural food colouring, whatever colour you’d like
- 2-3 tbsps sprinkles
– Sift together the flour, cornflour, salt and baking powder.
– In another bowl whisk together the fat, spread and sugar until light and fluffy. Add the extracts and oat milk and whisk again.
– Add the flour mix and carefully combine.
– Split the dough into two equal sized portions. Add the food colouring to one and mix to thoroughly combine.
– Roll out one dough. Then roll out the other and sandwich together. Tightly roll into a sausage shape.
– Place a sheet of cling-film onto the work surface. Put the dough cylinder on one side, liberally sprinkle the decorations next to it, then roll over to coat the whole log.
– Wrap in the cling-film and then place in the fridge for at least half an hour.
– Cut 1/4 inch slices with a sharp non-serrated knife.
– Place on a lined baking sheet and bake at 180 degrees for 10 minutes, or until lightly golden round the edges
– Cool on the sheet before moving to a wire rack.