Rum Raisin Pinwheels Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">150g raisins</li><li class="ingredients-single-item">80ml dark rum (or vanilla extract for alcohol-free version)</li><li class="ingredients-single-item">280g plain flour</li><li class="ingredients-single-item">1/2 tsp baking powder</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, divided</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 ground cinnamon</li><li class="ingredients-single-item">30g unsalted butter, melted (for brushing)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Food processor or blender</li><li class="equipment-single-item">Pastry brush</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>At least 4 hours before baking (or ideally overnight), place the raisins in a small bowl and pour the rum over them. Cover with cling film and allow the raisins to soak, stirring occasionally. This slow absorption infuses the raisins with rum flavor while plumping them up.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>When ready to make the dough, drain the raisins, reserving 1 tablespoon of the rum liquid. Place the soaked raisins in a food processor and pulse until finely chopped but not completely puréed. Set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a large bowl, beat the softened butter and 150g of the granulated sugar until light and fluffy, about 3 minutes. This incorporates air into the butter, creating a tender cookie texture. Add the egg, vanilla extract, and the reserved tablespoon of rum liquid, beating until well combined.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Gradually add the flour mixture to the butter mixture, mixing on low speed just until incorporated. Overmixing will develop the gluten in the flour and result in tough cookies, so stop as soon as the flour disappears.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Divide the dough in half, form each half into a disc, wrap in cling film, and refrigerate for at least 1 hour. Chilling firms up the butter in the dough, making it easier to roll out and preventing the cookies from spreading too much during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>In a small bowl, mix the remaining 50g granulated sugar with the ground cinnamon. Set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>On a lightly floured surface, roll out one disc of dough into a rectangle about 25cm x 30cm and approximately 5mm thick. For even thickness, place wooden spoon handles on either side of the dough as guides for your rolling pin.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Brush the rolled dough with half of the melted butter, then sprinkle evenly with half of the cinnamon-sugar mixture, leaving a 1cm border around the edges. Spread half of the chopped rum-soaked raisins evenly over the cinnamon sugar.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Starting from the long edge, carefully roll the dough into a tight log. If the dough becomes too soft to handle, place it on a baking sheet and refrigerate for 10-15 minutes before continuing. Pinch the seam to seal.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Wrap the log in cling film and refrigerate for at least 2 hours or overnight. This crucial chilling time allows the dough to firm up, ensuring clean slices and well-defined spirals.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Repeat steps 8-11 with the second disc of dough.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>When ready to bake, preheat the oven to 180°C and line baking sheets with parchment paper.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Remove one log from the refrigerator and slice into 1cm thick rounds. Place the rounds 5cm apart on the prepared baking sheets. If the dough crumbles while cutting, let it warm slightly at room temperature.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Bake for 12-15 minutes, until the edges are golden brown but the centers are still slightly soft. The cookies will firm up as they cool. Allow them to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 16</h4>Store the cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. The rum flavor will deepen over the first day or two of storage.</li></ol>