CANDY CANE PINWHEELS

MAKES 30 PREP + COOK 1 HOUR + REFRIGERATION + STANDING

◆ 150g butter, softened

◆ ¾ cup caster sugar

◆ 1 egg

◆ 1 ½ cups plain flour

◆ red food colouring

◆ ½ cup icing sugar

◆ 2 ½ tsp water

◆ 100g peppermint candy canes, chopped finely

1 Beat butter and caster sugar in a small bowl with an electric mixer until pale and creamy. Add egg, beat until just combined. Add sifted flour, stir to combine.

2 Gently knead dough mixture on a lightly floured surface until smooth. Divide dough into two equal portions, tint one portion red. Shape dough portions into separate discs, wrap in plastic wrap, chill 15 mins.

3 Preheat oven to 180°C. Grease an oven tray, line with baking paper.

4 Roll one dough portion between two sheets of baking paper into a 20cm x 30cm rectangle. Repeat with the remaining dough.

5 With one long side of the dough facing you, place the red dough on top of the plain dough, leaving a 1cm border on the long end closest to you. Starting at this end, roll up dough to form a log. Wrap with plastic wrap, refrigerate 30 mins or until firm.

6 Using a small, sharp knife, cut log into 1cm-thick slices, place on oven tray. Bake pinwheels 10 mins or until lightly golden and a pinwheel can be pushed gently without breaking. Cool pinwheels on trays.

7 Mix sifted icing sugar and the water in a small bowl to form a smooth paste. Place candy cane on a small plate. Spread a little icing over the edge of a pinwheels, then roll edge in chopped candy cane, repeat with remaining pinwheels. Stand until set.