Christmas pinwheels

MAKES ABOUT 36 PREP AND COOK TIME

1 HOUR 30 MINUTES (+ REFRIGERATION TIME)

150g butter, softened

¾ cup (165g) caster sugar

1 large (60g) egg

1½ cups (225g) plain flour, sifted red and green food colouring

½ cup (80g) pure icing sugar, sifted 2½ teaspoons water

100g peppermint candy canes, crushed

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

2 Gently knead dough on a lightly floured surface until smooth. Divide dough into four even portions. Set two portions to one side. Tint one portion of dough green; tint the second portion red. Shape dough portions into separate discs; wrap in plastic wrap. Refrigerate for 15 minutes or until firm.

3 Preheat oven to 180°C (160°C fan-forced). Line two oven trays with baking paper.

4 Roll one dough portion between two sheets of baking paper into a 15cm x 20cm rectangle. Repeat with remaining dough.

5 With one long side of plain dough facing you, place the red dough on top, leaving a 1cm border on the long end closest to you; starting at this end, and using the paper as a guide, roll up the dough to form a log. Wrap with plastic wrap; refrigerate for 30 minutes, or until firm. Meanwhile, repeat with the remaining plain and green dough.

6 Using a small sharp knife, cut log into 1cm-thick slices; place on oven tray. Bake for 10 to 12 minutes or until lightly golden. Cool pinwheels on trays.

7 Mix icing sugar and water in a small bowl to form a smooth paste. Place the crushed candy canes on a small plate. Brush a little icing over edge of a biscuit, then roll edge in candy cane; repeat with remaining biscuits. Stand biscuits until set. Uniced biscuits suitable to freeze. Not suitable to microwave.