My family has requested nothing but cookies for Diwali so I am trying to make them some mesmerising cookies at least. These Pinwheel Cookies look quite pretty, don’t they?
Easy Pinwheel Cookies
Let’s just say my creative skills has gone a notch up since I started blogging. I am no longer as lazy as I used to be, I’m actually forcing myself to be a little more creative. Even my creativity has it’s limits, I certainly won’t be attempting any Heston Blumenthal tricks anytime soon. Although you never know, I may just surprise you one day…haha! Isn’t it always nice when you receive a box of Diwali treats and everything looks so pretty. Like these Easy Pinwheel Cookies. I always believe if you make something, put some effort into it and at least make it look neat and presentable. You don’t have to be the best baker in the world but you can at least try to make it look like it wants to be eaten. To be honest when I’m making it for my family sometimes I don’t really care if something isn’t perfect. I have a houseful of boys anyway, not that they will care. Or maybe I’m wrong, they actually do eat with their eyes. Maybe it’s why they don’t always want to eat my stuff. I have to rethink this one…Lol!
List of Ingredients for these Easy Pinwheel Cookies
Cake wheat flour, Butter, Granulated Sugar, Baking Powder, Almond Essence, Sprinkles Most cookies only need a few ingredients, it’s why I love baking cookies. I could bake cookies everyday if I had my way, it’s something I absolutely love baking.
How to make these Easy Pinwheel Cookies
It is easy peasy. I beat my butter and sugar, add the almond essence, then the baking powder and flour. Always remember you have to add the flour a little at a time. Never ever add all of the flour a recipe requests when baking cookies. If you add too much flour it is difficult to save the dough Divide the dough into two pieces. Colour one pink and leave the other white. Roll each piece into a 20 cm x 17 cm rectangle or as close to this as you can. Place the pink on top of the white and roll it into a swiss roll shape and roll the swiss roll into the sprinkles. The dough is then refrigerated for 30 minutes. Cut into little rounds, about 1cm thick, I refrigerate for another 15 minutes as it is hot here and the cookies warmed up quite quickly. Baked for 15 minutes and that’s it. There’s a video on youtube that shows you exactly how to make them, take a look. Always store cookies in an airtight container for up to a week. Once air gets in the cookies will become soft. These Easy Pinwheel Cookies can be stored for up to 2 weeks.
More Cookie Recipes to try: Eggless Chocolate Cookies Coconut Nests Melting Moments with Custard Powder If you loved this, please share!
