Pinwheel cookies 渦巻きクッキー
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
40 mins
-
Cook Time
40 mins
-
Additional Time
2 hrs
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Total Time
1 hr
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Servings
16
-
Calories
113 kcal
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Course
Snacks
-
Cuisine
Euro-Japanese Fusion
Pinwheel cookies 渦巻きクッキー
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Pinwheel cookies recipe with purple sweet potato powder. Including instructions how to create perfect whirl with step by step photos.
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Ingredients
- 100 g unsalted butter softened in room temperature
- 90 g caster sugar
- 1 egg yolk *1
- 190 g flour *2
- 10 g purple sweet potato powder
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Instructions
- Measure and sift 100 g of plain flour out of and set aside.
- Measure 90g of plain flour and 10g of purple sweet potato powder. Sift together and set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, cream the butter and sugar until it becomes a white creamish colour.
- Add the egg yolk to the electric mixer and blend the egg yolk on low speed for a minute.
- 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.
- 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.
- Repeat step 7 for the remaining creamed butter and purple sweet potato powder combined flour.
- After 30 minutes rested in the fridge, take the doughs out and place the plain dough on a clean work surface.
- 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.
- Roll out the purple sweet potato dough out to same width and thickness.
- Trim the both dough edge straight but the purple sweet potato dough 1cm (0.4 inch) shorter than the plain dough.
- Place the purple sweet potato dough on the plain dough 5mm(0.2 inch) off the both ends.
- Roll the dough together and wrap with cling wrap.
- Rest the dough in the fridge for at least 2 hours.
- Preheat the oven to 160°C (320°F).
- Take out the cookie dough from the fridge. Line a baking tray with a baking sheet.
- Slice it about 5mm(0.2 inch) thick and place on the baking tray.
- Put the baking tray into the oven and turn the temperature down to 150°C (302°C). Bake for 20 minutes.
- Remove baking tray from the oven and let the cookie cool on a cooling rack.
Notes
- *1 large egg weigh about 50g.
- *2 All together amount. 100 g used for plain colour dough, 90g used for purple colour dough.
Nutrition Information
Show Details
Calories
113kcal
(6%)
Carbohydrates
15g
(5%)
Protein
1g
(2%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Cholesterol
26mg
(9%)
Sodium
2mg
(0%)
Potassium
13mg
(0%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
172IU
(3%)
Calcium
5mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 113 kcal
% Daily Value*
| Calories | 113kcal | 6% |
| Carbohydrates | 15g | 5% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 26mg | 9% |
| Sodium | 2mg | 0% |
| Potassium | 13mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 172IU | 3% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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