Christmas pinwheel sugar cookies

These adorable red and green swirled biscuits make the ultimate edible Christmas treat.
1H 15M
1H 30M

Just watch your loved ones’ faces light up as you hand them a parcel of these little pinwheels – pure joy.

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1.Beat the butter and the sugar in a small bowl with an electric mixer until pale and creamy. Add the egg, beat until just combined. Add the sifted flour; stir to combine.
2.Gently knead dough on a lightly floured surface until smooth. Divide dough into four even portions. Set two portions to one side.
3.Tint one portion of dough green; tint the second portion red. Shape dough portions into separate discs; wrap in plastic wrap. Refrigerate for 15 minutes or until firm.
4.Preheat oven to 180°C (160°C fan-forced). Line two oven trays with baking paper.
5.Roll one dough portion between two sheets of baking paper into a 15cm x 20cm rectangle. Repeat with remaining dough.
6.With one long side of plain dough facing you, place the red dough on top, leaving a 1cm border on the long end closest to you; starting at this end, and using the paper as a guide, roll up the dough to form a log. Wrap with plastic wrap; refrigerate for 30 minutes, or until firm.
7.Meanwhile, repeat with the remaining plain and green dough.
8.Using a small sharp knife, cut log into 1cm-thick slices; place on oven tray. Bake for 10 to 12 minutes or until lightly golden. Cool pinwheels on trays.
9.Mix icing sugar and water in a small bowl to form a smooth paste. Place the crushed candy canes on a small plate. Brush a little icing over edge of a biscuit, then roll edge in candy cane; repeat with remaining biscuits. Stand biscuits until set.

Uniced biscuits suitable to freeze. Not suitable to microwave. We recommend using gel or paste food colouring for intense colour. Biscuits can be made one month in advance and stored in an airtight container in a cool, dark place.


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