Candy cane pinwheels

  • 1 hr cooking
  • Makes 30 Item
  • Print


Candy cane pinwheels
  • 150 gram butter, softened
  • 3/4 cup (165g) caster (superfine) sugar
  • 1 egg
  • 1 1/2 cup (225g) plain (all-purpose) flour
  • red food colouring
  • 1/2 cup (80g) icing (confectioners') sugar
  • 2 1/2 teaspoon water
  • 100 gram peppermint candy canes, chopped finely


Candy cane pinwheels
  • 1
    Beat butter and 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 on a lightly floured surface until smooth. Divide dough into two even portions. Tint one portion red. Shape dough portions into separate discs, wrap in plastic wrap, refrigerate for 15 minutes.
  • 3
    Preheat oven to 180°C (160°C fan forced). Grease an oven tray, line with baking paper.
  • 4
    Roll one dough portion between two sheets of baking paper into a 20cm x 30cm (8-inch x 12-inch) rectangle. Repeat with 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 (½-inch) 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 minutes or until firm.
  • 6
    Using a small sharp knife, cut log into 1cm (½-inch) thick slices, place on oven tray. Bake for 10 minutes 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 the candy cane on a small plate. Spread a little icing over the edge of a biscuit, then roll edge in candy cane, repeat with remaining biscuits. Stand biscuits until set.


You can use any colour you like to tint the dough, choose a matching lolly, or coloured sugar, to coat the pinwheel edges.