Cookies, Biscuits, Shortbreads Facebook Live Recipes Homemade gifts

Pinwheel Cookie Lollipops

Pinwheel Cookie Lollipops are soft-baked cookies with a crisp outside, they are a kids favourite, you can make them any colour to suit your theme or just have fun trying out new colours.

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Ingredients

200g Unsalted Butter (Softened)
150g Caster Sugar
100g Sugar and Crumbs Velvet Vanilla Flavoured Icing Sugar ( or flavour of your choice)
1 Large Egg Beaten 
410g Plain Flour
1 Tsp of water 
Pink Food Colouring
Red Food Colouring 
Sprinkles optional
 

Instructions

1. In a clean mixing bowl cream the butter until smooth and then add in the sugars until creamy, scrape down the sides, beat in the egg.

2. Chop in the flour and then mix at a slow speed until combined, use the water if it looks a little dry.

3. When the dough is combined divide into three equal amounts, I used the scales to get a close match.

4. Colour two of the doughs one pink and one red, then wrap each of the dough balls in cling film and chill for 30 mins.

5. Take one of the coloured doughs out of the fridge, unwrap and place on top of a piece of parchment paper, place another piece over the top of the dough and then roll the dough out in as close to a rectangle shape as possible and 1/2 cm thick, take the uncoloured dough out next and repeat making sure there is always a piece of parchment between the dough you are rolling out and the rolling pin to stop it sticking.  Once rolled out flip the dough on top of the first dough and then repeat with the third dough until all the doughs are layered on top of each other.

6. Now you should have all 3 doughs on top of each other, use the bottom paper to help you roll up the dough from the longest side to the other as tightly as you can, if using sprinkles carefully roll the dough in sprinkles and chop off the ends to tidy up, roll up in the paper, cover with clingfilm and place in the freezer for a min of 1 hour (you can keep in the freezer for up to a month). Unwrap and then slice the dough into slices as desired, push a straw into the side of each cookie and place on some parchment paper on a baking tray, place them apart with space to expand when baking.

7.  Bake on 170c fan for 12-15 mins or until lightly golden and they don’t look wet.  Leave on the tray for 10 mins to harden up as they will still be soft.

8. Transfer to a cooling rack, leave to cool for 10 mins on the tray before serving.  They keep for a week in an airtight container.

 

 

 

 

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