Orange Pinwheels Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">280g all-purpose flour</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">170g unsalted butter, softened</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">1 large egg</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">2 tbsp orange zest (from about 2 large oranges)</li><li class="ingredients-single-item">2 tbsp fresh orange juice</li><li class="ingredients-single-item">Few drops orange food coloring (optional)</li><li class="ingredients-single-item">50g demerara sugar, for rolling (or additional granulated sugar)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Microplane or zester</li><li class="equipment-single-item">Cling film/plastic wrap</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Sharp knife</li><li class="equipment-single-item">Baking trays/cookie sheets</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 until well combined. Set aside. This pre-mixing ensures even distribution of salt throughout the dough, which will enhance overall flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl or stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed for 3-4 minutes until light and fluffy. This extended creaming process incorporates air into the mixture, resulting in a lighter-textured cookie.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the egg and vanilla extract to the butter mixture, beating until completely incorporated and smooth, about 1 minute. Scrape down the sides of the bowl with a rubber spatula to ensure everything is evenly mixed.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Gradually add the flour mixture on low speed, mixing just until combined and no flour streaks remain. Over-mixing at this stage can develop too much gluten, resulting in tough cookies.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Divide the dough in half (about 350g each portion). Return one half to the mixer and add the orange zest, orange juice, and food coloring (if using). Mix until evenly distributed and the dough has taken on a uniform orange color.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Roll out each portion of dough separately between two sheets of parchment paper into a rectangle approximately 25cm x 30cm (10" x 12") and about 5mm (1/4") thick. Try to keep the shape as even as possible with straight edges for the most uniform pinwheels.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Chill both dough rectangles in the refrigerator for at least 15 minutes until firm but still pliable. This makes the next steps much easier to handle and prevents the dough from sticking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Remove the dough sheets from the refrigerator. Carefully peel the top parchment from both doughs. Place the orange dough (still on its bottom parchment) on your work surface. Carefully flip the plain vanilla dough on top of the orange dough, lining up the edges as best you can. Gently press the layers together.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Starting from the long edge, use the bottom parchment paper to help you roll the dough into a tight log, peeling back the parchment as you go. If the dough cracks slightly, don't worry – just press it back together gently with your fingers.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Sprinkle the demerara sugar (or granulated sugar) onto a clean surface and roll the log in the sugar to coat the outside. Wrap the log tightly in cling film and refrigerate for at least 2 hours or overnight. This chilling time is crucial – it firms up the butter, allowing for cleaner slices and helping the cookies maintain their shape during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>When ready to bake, preheat your oven to 180°C (160°C fan/350°F) and line baking trays with parchment paper. Remove the dough log from the refrigerator and unwrap.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Using a sharp knife, slice the log into rounds about 6mm (1/4") thick. If the dough crumbles when cutting, let it warm up for 5 minutes before continuing. Place the rounds on the prepared baking sheets, spacing them about 5cm (2") apart as they will spread slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Bake for 10-12 minutes, until the edges are just beginning to turn golden but the centers still look slightly soft. The cookies will firm up as they cool, so be careful not to overbake – this would result in hard cookies instead of the desired tender texture.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. The pinwheel pattern will become more defined as they cool. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.</li></ol>