Colourful Pinwheel Cookies

In a bowl, beat together the butter and sugar until light and fluffy. Add in the egg, and vanilla extract and mix until well combined.

Add in the four and mix to make a smooth dough.  

 

Split the dough evenly into two. Leave one as is, and to the other, add a few drops of food colouring of your choice with 2tbsp flour. Mix until it reaches the colour you are wanting. 

On a lightly floured surface, or between 2 sheets of parchment, roll out each ball of dough into a rectangle of roughly the same size, about ¼ inch thick. 

Carefully place the pink rectangle on top of the white one, put the edges as closely together as you can. And gently roll together, been careful not to merge the colours. 

Starting at the long end, roll the dough tightly into a sausage shape.  

Pop the unicorn sprinkles onto a flat surface. Roll the sausage shape into the sprinkles, making sure all sides are well covered in the sprinkles.  Once covered in sprinkles, wrap it tightly in parchment and then cling film. 

Place the wrapped dough in the freezer to chill for at least 30 minutes, before cutting and baking. 

Preheat your oven to 175°C, and line a baking tray with parchment paper. 

Slice the chilled dough into disks about 1/2 cm thick. Arrange the cookie slices on the prepared baking sheet, leaving room between them to allow for spreading. 

Bake in the preheated oven for about 10-15 minutes, or until the edges just start to turn golden.