Shortbread Wheels Recipes

VANILLA AND CHOCOLATE SHORTBREAD PINWHEELS

Steps:

• For the vanilla shortbread, put all the ingredients in a mixing bowl with a pinch of salt and 1 tbsp cold water. Beat with a wooden spoon until combined. Tip out onto a work surface, shape into a rough rectangle, then wrap in cling film and chill for 1 hour.
• Repeat this process for the chocolate shortbread, adding 1-2 tbsp extra cold water to give the mixture the same consistency as the vanilla dough. Shape into a rough rectangle, wrap in cling film and chill for 1 hour.
• Heat the oven to 180°C/160°C fan/gas 4. Unwrap both types of dough, leaving them on the cling film, then lightly dust with flour. Roll each out to a rough 30cm x 20cm rectangle. Brush the top of the vanilla shortbread with a little milk and carefully but quickly flip the chocolate dough on top. Leave the cling film on and lightly roll over with a rolling pin to press the two doughs together.
• Remove the top layer of cling film and, using a sharp knife, trim the edges to make one large, even piece of dough.
• Using the bottom piece of cling film to help you, roll up the dough into a tight spiral and smooth with your hands to secure. Chill for 30 minutes (see Make Ahead).
• Remove the cling film and brush the outside of the rolled dough with a little more milk. Scatter the work surface with the barista sugar, then roll the dough over the crystals to fully coat it. Slice the dough into 22-25 x 1cm-thick circles. Lay each on its side on the baking sheets, spacing them out, then bake for 15-18 minutes until lightly golden. Transfer the pinwheels to a wire rack to cool completely.

SHORTBREAD PINWHEELS RECIPE, A.K.A. "HAPPINESS COOKIES"

Steps:

• Cream the butter and sugar together in a large mixing bowl until it looks creamy, and has lightened a bit in color. Stir in the vanilla extract until fully incorporated. Whisk the salt into the flour. Add the flour mixture to the butter mixture in 2-3 batches, mixing well in between, until the dough comes together.
• Lay two large pieces of plastic wrap on a clean, flat surface. Dump the dough onto one of the sheets of plastic wrap. Form the dough into a ball and divide it in half. Each half should be around 18.5oz. or 524g each. Press each half it into a rectangle about ¼-inch thick on separate sheets of plastic wrap. Wrap the dough halves, and chill them in the refrigerator for 30 minutes.
• Cream the butter and sugar together in a large mixing bowl until it looks creamy, and has lightened a bit in color. Stir in the vanilla extract until fully incorporated. Whisk the unsweetened cocoa powder, salt and baking soda into the flour. Add the flour mixture to the butter mixture in 2-3 batches, mixing well in between, until the dough comes together.
• Lay two large pieces of plastic wrap on a clean, flat surface. Dump the dough onto one of the sheets of plastic wrap. Form the dough into a ball and divide it in half. Each half should be around 17.5oz. or 505g each. Press each half it into a rectangle about ¼-inch thick on separate sheets of plastic wrap. Wrap the dough halves, and chill them in the refrigerator for 30 minutes.
• Unwrap one of the chilled vanilla dough rectangles. Roll it out on a floured surface into a large rectangle that's about 9" x 14" until it's just under ¼ -inch thick. Unwrap one of the chocolate dough rectangles. Roll it out on a large piece of floured parchment paper, until it takes the shape of a large rectangle that's about 9" x 14" until it's just under ¼ -inch thick.
• Brush the top of the vanilla dough with a small amount of cold water. Carefully life the chocolate dough by the edges of the parchment paper, and then quickly flip it over onto the vanilla dough. Gently smooth the top of the chocolate dough over the vanilla dough to release any air pockets. Trim the edges of the layered dough to form an even rectangle with the layers. (The scraps may be formed into marbled cookies to bake later.)
• Starting with the long edge farthest away, begin to tightly roll the layers toward you-jelly or cinnamon roll style-to form a large log. Wrap the log in plastic wrap and refrigerate for 20 minutes to firm up a bit. Repeat with the remaining refrigerated vanilla and chocolate dough.
• Once the logs of dough are firm, pour the colored sprinkles onto a rimmed baking sheet. Unwrap one of the logs and roll it in the sprinkles to thoroughly coat the exterior. Rewrap the sprinkled log and refrigerate for at least 3 to 4 hours (preferably overnight) until very firm. Repeat with the remaining log of dough, adding more sprinkles as necessary.
• Once the logs are very firm, remove one from the refrigerator. Unwrap the cookie dough log and place it on a large cutting board. Take a minute to preheat oven to 350 degrees, as well as line several baking sheets with parchment paper or silicone baking mats in order.
• Use a serrated bread knife to slice the log into ¼ -inch thick pinwheel rounds. Place the pinwheels 2-inches apart onto the prepared baking sheets. Hold any pinwheels not currently being baked wrapped in the refrigerator. Bake the pinwheels for 12 to 14 minutes or until set but not browned. Allow the cookies to rest on the baking sheets for 3 minutes before transferring them to a wire rack to cool completely.
• Repeat the process with the remaining cookie dough. Store cooled cookies in an airtight container at room temperature for up to one week.

MELT - IN - YOUR - MOUTH SHORTBREAD

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Whip butter with an electric mixer until fluffy. Stir in the confectioners' sugar, cornstarch, and flour. Beat on low for one minute, then on high for 3 to 4 minutes. Drop cookies by spoonfuls 2 inches apart on an ungreased cookie sheet.
• Bake for 12 to 15 minutes in the preheated oven. Watch that the edges don't brown too much. Cool on wire racks.