Name: Decorative Pinwheel Cookies with White Chocolate
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 20 cookies
Ingredients: 120 g butter, softened; 80 g icing sugar; 2 tbsp vegetable oil; 1 egg; 10 g vanilla sugar; 1/3 tsp salt; 280–300 g plain flour; 1 tsp baking powder; Red food colouring or 1 tbsp cocoa powder; 80 g white chocolate; 1 tbsp vegetable oil, for the chocolate; 100 g roasted peanuts, finely chopped

Method

20 steps

Beat the softened butter and icing sugar until creamy.
Add the vegetable oil, egg, vanilla sugar and salt.
Mix until smooth.
Combine the flour and baking powder.
Add the flour mixture gradually until a soft dough forms.
Divide the dough into two equal portions.
Colour one half with red food colouring or mix in the cocoa powder.
Roll both doughs thinly between sheets of baking paper.
Place the plain dough over the coloured dough and trim the edges.
Roll the layered dough inward from both long sides so the rolls meet in the centre.
Wrap securely and freeze for 1 hour.
Preheat the oven to 180°C (350°F).
Slice the chilled roll into even cookies.
Arrange on a lined baking tray.
Bake for 12–15 minutes.
Leave the cookies to cool completely.
Melt the white chocolate with 1 tablespoon vegetable oil.
Dip or brush the cookies with the melted chocolate.
Coat the chocolate-covered edges in the chopped roasted peanuts.
Leave until the chocolate has set.