Maple Cinnamon Pinwheels

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READY IN: 35mins
SERVES: 44
YIELD: 44 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Crumb together flour, butter and sugar with fingertips until combined. Add egg yolk and maple syrup, knead until mixture forms a ball.
  • Knead dough on a lightly floured surface until smooth; cover; refrigerate for one hour or freeze for 20 minutes.
  • Roll dough between the sheets of baking paper to 28cmx48cm rectangle; spread filling evenly over dough, leaving 1 cm border.
  • Using paper as a guide, roll the dough tightly from long side to enclose the filling, wrap roll in plastic wrap, and refrigerate for a further 30 minutes/freeze for 20 minutes.
  • Remove plastic from roll, cut roll into 1cm wide slices. Place slices about 2cm apart on oven tray covered with baking paper. Bake in a moderate oven (180 degrees fan forced) for about 15 minutes or until browned. Stand for 5 minutes before lifting onto wire racks to cool.
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