Valentine Pinwheel Cookies
300g plain flour
½ tsp baking powder
½ tsp sea salt
170g butter, softened to room temperature
220g caster sugar
2 large eggs (room temperature)
1 tsp vanilla bean paste
Red gel food colouring
Pink, white and red Dollar Sweets sprinkles, to decorate
In a large bowl combine flour, baking powder and salt.
In the bowl of a stand mixer combine butter and sugar and beat for 4-5 mins until pale and fluffy.
Add one egg and vanilla bean paste and beat until combined, then add flour mixture and beat until just combined.
Divide the dough into 2 equal portions, return one portion to the stand mixer and colour with red food colouring, beat until the colour is even through the dough.
Roll each dough portion into a ball, wrap in plastic wrap and refrigerate for 30 mins.
Divide the dough portions in half.
On a clean surface, spread a large sheet of cling film and roll one red portion of the dough out to a large rectangle, about 0.5cm thick.
On a lightly-floured surface, roll one portion of the plain dough to about 0.5cm thick.
Use a large spatula (or pizza paddles also work well) to transfer the plain dough sheet on top of the red dough sheet.
Use a rolling pin to roll and compress to dough sheets together. Carefully cut a neat rectangle (as large as possible) from the sheet (discard scraps). Then using the cling film as a guide, starting from the short end of the rectangle roll the dough into a log.
Wrap the log tightly, repeat with remaining dough portions. Wrap both logs tightly in cling film and refrigerate for an hour.
Preheat oven 180ºC and line two baking trays with baking paper.
Whisk the remaining egg with a splash of water. Brush the logs with the egg wash and roll in sprinkles to coat.
Slice the logs into discs, about 0.5cm thick and arrange on prepared trays. Bake for 13-15 mins then remove from oven and allow to cool completely on the trays.