Cardamom Pinwheels Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">280g all-purpose flour</li><li class="ingredients-single-item">1/4 teaspoon salt</li><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">1 large egg</li><li class="ingredients-single-item">1 teaspoon vanilla extract</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">50g light brown sugar</li><li class="ingredients-single-item">15g ground cardamom (freshly ground for best flavor)</li><li class="ingredients-single-item">1 teaspoon ground cinnamon</li><li class="ingredients-single-item">30g unsalted butter, melted</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with paddle attachment</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Sharp knife or pastry wheel</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a medium bowl, whisk together the flour and salt, then set aside. This even distribution of salt throughout the flour ensures the cookies will have a balanced flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In the bowl of your stand mixer fitted with the paddle attachment, beat the softened butter and 150g granulated sugar on medium-high speed for 3-4 minutes until light and fluffy. This extended creaming process incorporates air into the butter, giving your cookies a tender texture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the egg and vanilla extract to the butter mixture and beat on medium speed until fully incorporated, about 1 minute. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>With the mixer on low speed, gradually add the flour mixture until just combined. Be careful not to overmix once the flour is added or your cookies may become tough due to gluten development.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Divide the dough in half and wrap each portion in plastic wrap. Refrigerate for at least 30 minutes or until firm enough to roll. Chilling the dough not only makes it easier to handle but also allows the flour to fully hydrate and the butter to solidify, creating those perfect flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Meanwhile, prepare the filling by combining the 50g granulated sugar, light brown sugar, ground cardamom, and cinnamon in a small bowl. The brown sugar adds moisture and a subtle caramel note that complements the aromatic cardamom beautifully.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>When ready to assemble, preheat your oven to 180°C and line two baking sheets with parchment paper. Working with one portion of dough at a time, roll it out on a lightly floured surface to approximately 25×30 cm rectangle, about 3-4mm thick.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Brush the rolled dough with half of the melted butter, making sure to cover the entire surface but leaving a 1cm border along one long edge. The melted butter helps the filling adhere to the dough and adds richness to each bite.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Sprinkle half of the cardamom-sugar mixture evenly over the buttered surface, gently pressing it into the dough with your palms to adhere. This pressing action prevents the filling from falling out when you roll the dough.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Starting from the long edge (opposite the border you left), tightly roll the dough into a log, applying gentle pressure as you go to ensure there are no air pockets. The tighter your roll, the more defined your pinwheel pattern will be.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Once rolled, wrap the log in plastic wrap and refrigerate for at least 30 minutes. This second chilling is crucial as it firms up the butter again, ensuring your cookies hold their shape during baking rather than spreading too much.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Repeat steps 7-11 with the second portion of dough and remaining filling ingredients. While that chills, you can start slicing the first log.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Using a sharp knife, slice the chilled logs into rounds approximately 1cm thick. If the dough begins to soften or flatten while cutting, return it to the refrigerator for a few minutes before continuing.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Place the rounds on the prepared baking sheets, spacing them about 5cm apart to allow for slight spreading. The cookies should feel cold when they go into the oven.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Bake for 11-13 minutes, rotating the pans halfway through, until the edges are golden brown but the centers still appear slightly soft. Don't overbake these delicate cookies - they'll continue to firm up as they cool.</li><li class="MethodStepper"><h4 class="step-title">Step 16</h4>Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. As they cool, the cardamom aroma will intensify, filling your kitchen with a warm, inviting scent.</li><li class="MethodStepper"><h4 class="step-title">Step 17</h4>Store your cardamom pinwheels in an airtight container at room temperature for up to 5 days, or freeze the unbaked logs for up to 3 months for freshly baked cookies anytime!</li></ol>