Makes 36
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Homemade holiday cookies don’t always have to look the same. Just by rolling up the dough, you can achieve these snazzy pinwheel cookies in swirling colours of red and green, perfect for Christmas! For a festive finishing touch, simply roll in crushed candy canes.


  • 150 g butter, softened
  • ¾ cup (165 g) caster sugar
  • 1 large (60 g) egg
  • 1½ cup (225 g) plain flour, sifted
  • Red and green food colouring
  • ½ cup (80 g) pure icing sugar, sifted
  • 2½ tsp water
  • 100 g peppermint candy canes, crushed

Beat the butter and the sugar in a small bowl with an electric mixer until pale and creamy. Add the egg, beat until just combined. Add the sifted flour; stir to combine.


Gently knead dough on a lightly floured surface until smooth. Divide dough into four even portions. Set two portions to one side.


Tint one portion of dough green; tint the second portion red. Shape dough portions into separate discs; wrap in plastic wrap. Refrigerate for 15 mins or until firm.


Preheat oven to 180 C (160 C fan-forced). Line two oven trays with baking paper.


Roll one dough portion between two sheets of baking paper into a 15 cm x 20 cm rectangle. Repeat with remaining dough.


With one long side of plain dough facing you, place the red dough on top, leaving a 1 cm border on the long end closest to you; starting at this end, and using the paper as a guide, roll up the dough to form a log. Wrap with plastic wrap; refrigerate for 30 mins, or until firm.

Meanwhile, repeat with the remaining plain and green dough.

Using a small sharp knife, cut log into 1 cm-thick slices; place on oven tray. Bake for 10 to 12 mins or until lightly golden. Cool pinwheels on trays.


Mix icing sugar and water in a small bowl to form a smooth paste. Place the crushed candy canes on a small plate. Brush a little icing over edge of a biscuit, then roll edge in candy cane; repeat with remaining biscuits. Stand biscuits until set.

TIP Un-iced biscuits suitable to freeze. Not suitable to microwave. We recommend using gel or paste food colouring for intense colour. Biscuits can be made one month in advance and stored in an airtight container in a cool, dark place.

Photo: bauersyndication.com.au

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