This week at The Pod’s Cookery Club we’ll be baking ‘Vanilla and Strawberry Pin-Wheel Shortbread’. If you’d like to try these delicious teatime treats and cook along at home with an adult you can follow the recipe below.
This delicious variation on traditional shortbread is perfect for Valentines Day and special occasions!
For Pink and White Heart Pinwheel Cookies:
• 1 cup butter (226 g)
• 1 cup icing sugar (210 g)
• 2 egg yolks
• 2 teaspoons vanilla extract (8 g)
• 2 tablespoons milk (30 g)
• 3 ½ cups plain flour (483 g)
• 2 teaspoons baking powder
• 1 teaspoon cherry extract (4 g) (optional)
• Few drops of pink food colour
1. Sift the flour together with the baking powder. Set aside.
2. With the flat beater of a stand mixer, on medium speed, cream the butter until smooth and free of lumps. Gradually add sugar and beat until fluffy.
3. Add egg yolks one at a time beating until blended.
4. Add vanilla extract and milk. Beat until well combined.
5. Gradually add the sifted dry ingredients beating well. When all has been added, slightly increase mixer speed and beat for about 2 minutes or until dough leaves the sides of the bowl. Dough is ready when you press it between your hands and it can hold its shape without being crumbly.
6. Remove about slightly less than ½ of the dough from the bowl and set aside. This portion will be the white swirl in the cookies.
7. To the remaining dough in the bowl, add the optional cherry extract. Beat until well blended.
8. Add a few drops of pink food colour and tint until desired shade is reached. Beat dough very well. Dough should leave the sides of the bowl and hold its shape when pressed between your hands without being crumbly.
9. For assembly, choose between spiral swirl centres OR pink heart centres.
Assembly for Pink Heart Pinwheel Cookies with Spiral Swirl Centres:
1. Form the white dough into a ball. Place it on a sheet of waxed paper then flatten it into a round disc with the palm of your hand. Place another sheet of waxed paper on the dough, and with a rolling pin, roll the dough into a rectangular shape measuring about 8” x 12.5”. Set aside.
2. Apply the same procedure above to the pink dough. Roll the dough into a rectangular shape measuring about 8” x 14”.
3. Lay both pink and white sheets of dough side by side and remove the top waxed paper from both sheets. Flip the white sheet of dough onto the pink sheet of dough. Tip: before flipping the white dough, trim the waxed paper beneath it, closer to the top and bottom edges. This will make aligning the two sheets of dough easier. Peel the waxed paper off of the white sheet of cookie dough which is now on top of the pink dough. 4. Start rolling the stacked dough sheets tightly into a log. You can use the waxed paper at the bottom of the pink dough to help in rolling. Important: when you reach about halfway, roll the dough loosely to give it some slack so you can shape the log into a heart.
5. Wrap the log of cookie dough in plastic wrap. Chill the cookie dough log until really cold or pop into freezer for an hour. If freezing the dough long-term, place it in a freezer safe container. Freezing/chilling makes it easier to cut and shape into hearts.
1. Baking time and temperature apply to all pinwheel cookie patterns. Pre-heat oven to 180C. Line cookie sheets with parchment paper.
2. Thaw cookie log for a few minutes, just enough to slice easily with a sharp knife. Slice to about ¼” thickness. Bake for 18 minutes. Leave cookies on pan for about 10 minutes then transfer to a cooling rack to cool completely.
3. Sandwich together with some strawberry jam and fresh whipped cream……..delicious!
Top Tip! Add a chocolate centre!
Add cocoa powder to a batch of shortbread dough, knead, roll out as above and lay on top of the white and pink. Continue as above.