Baking these Easy Pinwheel Cookies in Johannesburg is like baking in a furnace right now. The heat is unbearable and at night it’s even worse.
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.
How to store the cookies
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:
Easy Pinwheel Cookies
- 125 gram/1/2 cup butter room temperature
- 1/4 cup granulated sugar
- 1 tsp almond essence
- 1&1/3 cup cake wheat flour or all purpose flour you may not require all of it
- 1/4 tsp baking powder
- pink food colouring
- Beat the butter and sugar until light and creamy. Mix in the almond essence
- Add the baking powder and slowly add in the flour, little bits at a time. You may not require all of the flour. You need to make a soft, pliable dough
- Divide the dough into 2 pieces. If you have a scale you can weigh it to ensure the size is equal
- Roll out each piece, about 20cm x 17cm rectangular shape on parchment paper. You can dust some flour if difficult to roll out. Place the pink piece on top of the white piece. You can give it a quick, gentle roll with the rolling pin
- Using the parchment paper roll into a swiss roll shape. It may crack a little. Roll it back and forth gently to even it out and fill out any cracks
- You can brush the log lightly with some water or milk and roll it into the sprinkles so all sides are evenly covered. Spread the sprinkles on some parchment paper and gently roll all sides
- Wrap the dough with the parchment paper or cling wrap and refrigerate for 30 minutes
- Remove from refrigerator. Cut off the uneven edges and cut the logs into 1cm thick rounds. Place the cookies on a parchment lined cookie sheet. Refrigerate for another 15 minutes.
- Preheat the oven to 160 degrees Celsius
- Bake for 15 minutes or until the cookies are slightly brown
- Cool on a wire rack and store in an airtight container once completely cool
- Please ensure your dough is not too stiff or hard as it will be difficult to roll out. You need a soft pliable dough therefore all the flour may not be required
- You can use vanilla essence instead of the almond essence or any other flavoring you prefer
- The sprinkles is optional, you can leave it out if you wish
- You can use any colour food colouring you prefer
- Refrigerating the dough prevents it from spreading in the oven