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  1. Measure out the flour, salt and baking powder, mix together and set aside.

  2. Beat the soft butter with the sugar and vanilla baking lightly and airy for about two minutes with the hand mixer. Add the egg and beat for another two minutes.

  3. Stir in the flour mixture with a wooden spoon until combined with the butter mixture.

  4. Divide the dough in half and color one half or both. A few drops of the desired baking and food coloring are added and kneaded well.

  5. Form each half of the dough into a disc, place each in a plastic storage bag, spread out flat and place in the fridge for at least two hours. The cooler the dough, the easier it is to process.

  6. Preheat the oven to 180°C (gas: level 2 / fan: 170°C). Line two baking sheets with parchment paper.

  7. Roll out both halves of the dough on a well-floured work surface to form a 25cm x 30cm rectangle. The dough will become soft again very quickly. Place the rectangles on top of each other and roll up tightly and evenly lengthways like a rug. Put the rolling pin back in the plastic wrap and chill for another 30 minutes.

  8. Using a sharp knife, cut off slices about 5 mm thick and place them on the baking trays 3 - 4 cm apart. Bake for 10-13 minutes depending on size. The dough should not turn brown.

  9. Let the pinwheels cool on the baking sheet for five minutes before transferring to a wire rack.


For about 30 cookies

Preparation 30 minutes (plus baking and cooling time)

Baking time 10 - 13 minutes


  • 210g flour

  • ¼ tsp salt

  • 1½ tsp baking powder

  • 125g softened butter

  • 200 grams of sugar

  • 1 packet of vanilla baking

  • 1 egg (class M)

  • Baking & Food Colors

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