Butter Cookie Recipes - Raspberry Pinwheels Recipe

Ingredients

• 2 cups/300 g all purpose flour

• 1/8 tsp salt

• 1/2 cup/75 g finely ground almonds

• 1/2 cup/100 g granulated sugar

• 6 tbsp butter, cut up

• 1 large egg, lightly beaten with 2 tbsp cold water

• 1/4 cup/90 g raspberry reserves

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Method:

1. Sift the flour and salt into a large bowl. Stir in the almonds and sugar. Use a pastry blender to cut in the butter until the mixture resembles fine crumbs.

2. Mix in the egg mixture to form a firm dough. Turn the dough out onto a lightly floured surface and knead until smooth.

3.  Transfer to a  large sheet of parchment paper and roll out to a 10 x 14-inch (25 x 35-cm) rectangle.

4. Spread evenly with the preserves and tightly roll up the dough from the long side. Wrap in plastic wrap and refrigerate for at least 30 minutes.

5. Preheat the oven to 350°F/180°C/gas 4. Line two cookie sheets with parchment paper.

6. Slice the dough 1/2 inch (1-cm) thick and place 1/2 inch (1-cm) apart on the prepared cookie sheets.

7. Bake for 12-15 minutes, or until just golden at the edges. Transfer to racks to cool.