Monday, 15 May 2017

Rainbow Swirl Slice and Bake Cookies

I was at a track meet today, and man, it was pouring rain! So obviously I came home wet and miserable and started my homework. Me being me, I'm easily distracted. I was looking around on the web for a new recipe and found the 'rainbow swirl slice and bake cookies'. This cheered me right up, reminding me every time after it rains, there's always a rainbow!


Rainbow swirl slice and bake cookies

250g butter, softened
1 cup caster sugar
2 teaspoons vanilla bean paste
1 egg
2 1/2 cups plain flour
Purple food colouring gel
1/4 cup bright stars sprinkles
1 egg white, lightly whisked

Using an electric mixer, beat butter, sugar and vanilla for 5 minutes or until light and fluffy. Add egg. Beat until just combined. Stir in flour, in 2 batches, until just combined. 
Divide dough in half. Using food colouring, tint 1 portion bright purple (or other colour of you choosing). Knead plain dough into a disc. Wrap in plastic wrap. Repeat with purple dough. Refrigerate for 30 minutes. 
Roll plain dough between 2 sheets of baking paper until 5mm thick. Remove top sheet of baking paper. Cut dough into a 30cm x 40cm rectangle. Set aside. Repeat with coloured dough. Remove top sheet of baking paper. Turn purple dough, baking paper-side up, on top of plain dough. Remove baking paper. Using baking paper as a guide, roll up dough from 1 short end to form a log. 
Place sprinkles on a sheet of baking paper. Brush log lightly all over with egg white. Roll in sprinkles to coat. Wrap in baking paper. Freeze for 30 minutes or until firm. Preheat oven to 350 degrees F. Line 3 large baking trays with baking paper. 
Unwrap cookie log. Using a flat-bladed knife, cut into 1cm-thick slices. Place, 3cm apart, on trays. Bake, 1 tray at a time, for 10 to 12 minutes or until edges are just starting to turn light golden. Stand on trays for 5 minutes. Transfer to a baking wire rack lined with paper to cool completely. Serve.

Recipe courtesy of Taste

Jocelyn's review
According to taste.com, the author of this recipe says you can keep the cookie logs in the freezer for up to 2 months, as well as let the cookie logs defrost for 15-20 minutes. I think this recipe is great! The cookies are a little bit on the hard side, but don't touch them until they're cool, otherwise, your perfect (or perfect-ish) cookie will be ruined. The sprinkles may look nice, but I find they're too sweet for my taste. I would just bake them without he sprinkles, but still add the egg white though!

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