Pinwheel cookies 渦巻きクッキー

Method19 steps

1. 1

   Step 1: Measure and sift 100 g of plain flour out of and set aside.

   Uses 100 g flour for plain dough

2. 2

   Step 2: Measure 90g of plain flour and 10g of purple sweet potato powder. Sift together and set aside.

   Uses Remaining 90 g flour for purple dough · 10 g purple sweet potato powder

3. 3

   Step 3: In the bowl of an electric mixer fitted with the whisk attachment, cream the butter (100 g) and sugar (90 g) until it becomes a white creamish colour.

   Uses 100 g unsalted butter (softened in room temperature) · 90 g caster sugar

   
4. 4

   Step 4: Add the egg yolk (1) to the electric mixer and blend the egg yolk on low speed for a minute.

   Uses Creamed butter and sugar · 1 egg yolk (*1)

5. 5

   Step 5: Divide the creamed butter mixture into half. Leave half in the electric mixer bowl. Change the attachment to a flat beater attachment and gradually add the 100g of plain flour with the mixer on low speed.

   Uses Half of yolk-butter-sugar cream · 100 g sifted plain flour

   
6. 6

   Step 6: When all the flour is combined and has become crumbly, take out the dough onto a sheet of cling wrap. Wrap the dough with the cling wrap and refrigerate for 30 minutes.

   Chill plain cookie dough · 30 minUses Plain crumbly cookie dough

7. 7

   Step 7: Mix the reserved half of the cream with the prepared 90 g flour and 10 g purple-sweet-potato powder using the flat beater on low speed. Press the crumbly dough together, wrap and refrigerate for 30 minutes.

   Chill purple cookie dough · 30 minUses Reserved half of yolk-butter-sugar cream · 90 g sifted flour with 10 g purple-sweet-potato powder

8. 8

   Step 8: After 30 minutes rested in the fridge, take the doughs out and place the plain dough on a clean work surface.

   Uses Chilled plain dough · Chilled purple dough

9. 9

   Step 9: Roll the plain dough out to 10cm (3.9inch) wide and 5mm(0.2inch) thick between two 5mm(0.2 inch) thick board or ruler as the step by step photo indicate.

   Uses Plain dough portion

10. 10

    Step 10: Roll out the purple sweet potato dough out to same width and thickness.

    Uses Purple dough portion

    
11. 11

    Step 11: Trim the both dough edge straight but the purple sweet potato dough 1cm (0.4 inch) shorter than the plain dough.

    Uses Evenly rolled plain dough sheet · Evenly rolled purple dough sheet

12. 12

    Step 12: Place the purple sweet potato dough on the plain dough 5mm(0.2 inch) off the both ends.

    Uses Trimmed plain and shorter purple dough sheets

13. 13

    Step 13: Roll the dough together and wrap with cling wrap.

    Uses Stacked plain-purple dough sheets

14. 14

    Step 14: Rest the dough in the fridge for at least 2 hours.

    Chill the spiral cookie log for at least two hours · 120 minUses Wrapped spiral cookie-dough log

15. 15

    Step 15: Preheat the oven to 160°C (320°F).

16. 16

    Step 16: Take out the cookie dough from the fridge. Line a baking tray with a baking sheet.

    Uses Firm chilled spiral cookie log

17. 17

    Step 17: Slice it about 5mm(0.2 inch) thick and place on the baking tray.

    Uses Spiral cookie log ready for slicing

    
18. 18

    Step 18: Put the tray into the preheated oven and reduce the temperature to 150°C (302°F). Bake for about 20 minutes, until set while keeping the edges pale.

    Bake cookies · 20 minUses 5 mm spiral cookie slices on lined tray

19. 19

    Step 19: Remove baking tray from the oven and let the cookie cool on a cooling rack.

    Uses Baked pinwheel cookies