Description
Delight in these charming Pinwheel Cookies featuring a beautiful swirl of classic buttery dough and vibrant purple sweet potato powder. Soft, crumbly, and mildly sweet, they offer a unique twist on traditional cookies perfect for tea time or gifting.
Ingredients
Scale
Butter Dough
- 100 g unsalted butter, softened to room temperature
- 90 g caster sugar
- 1 egg yolk
- 100 g plain flour
Purple Sweet Potato Dough
- 90 g plain flour
- 10 g purple sweet potato powder
Instructions
- Prepare Flours: Measure and sift 100 g of plain flour and set aside. Then sift together 90 g plain flour and 10 g purple sweet potato powder and set aside.
- Cream Butter and Sugar: In the mixer bowl fitted with the whisk attachment, cream the softened butter and caster sugar until the mixture becomes white and creamy, indicating the sugar is well incorporated and butter is aerated.
- Add Egg Yolk: Add the egg yolk to the creamed mixture and blend on low speed for about one minute until just combined.
- Divide Mixture and Add Flour: Split the creamed butter mixture evenly into two portions. Leave one portion in the electric mixer bowl, switch to the flat beater attachment, and gradually add the 100 g plain flour on low speed until the dough becomes crumbly.
- Chill Plain Dough: Transfer the crumbly plain dough onto a sheet of cling wrap, wrap tightly, and refrigerate for 30 minutes.
- Prepare Purple Sweet Potato Dough: Repeat the flour addition and chilling process for the remaining creamed butter mixture by gradually adding the combined flour and purple sweet potato powder blend, then chill wrapped in cling wrap for 30 minutes.
- Roll Out Doughs: Remove both doughs from the fridge. On a clean surface, roll the plain dough to 10 cm wide and 5 mm thick using two 5 mm thick boards or rulers for even thickness. Repeat for the purple sweet potato dough to the same dimensions.
- Trim Edges: Straighten edges of both doughs, trimming the purple sweet potato dough to be 1 cm shorter in length than the plain dough.
- Assemble Layers: Lay the purple sweet potato dough on the plain dough with a 5 mm gap from each end, ensuring even placement for rolling.
- Roll & Wrap: Carefully roll the layered dough into a log and wrap tightly with cling wrap.
- Rest Dough: Chill the wrapped dough log in the refrigerator for at least 2 hours to firm up for slicing.
- Preheat Oven: Preheat your oven to 160°C (320°F) before baking.
- Slice Dough: Remove dough from fridge and slice into approximately 5 mm thick rounds. Arrange them spaced evenly on a baking tray lined with parchment paper.
- Bake Cookies: Place the tray in the oven, reduce the temperature to 150°C (302°F), and bake for 20 minutes or until edges are lightly golden and cookies are set.
- Cool: Take the baking tray out of the oven and transfer the cookies onto a cooling rack to cool completely before serving or storing.
Notes
- Ensure butter is softened but not melted for the best creaming results.
- Use two 5 mm thick boards to achieve uniform dough thickness when rolling.
- Chilling the dough layers is crucial to prevent spreading while baking.
- Slicing the dough evenly will help cookies bake uniformly.
- Store baked cookies in an airtight container to maintain crispness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Western/International
Keywords: pinwheel cookies, purple sweet potato, swirl cookies, butter cookies, unique cookies, homemade cookies, baking cookies
