Rainbow swirl slice and bake cookies

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How to make Rainbow swirl slice and bake cookies

  • Yield : 30
  • Prep Time : 1:20
  • Cook Time : 0:40
  • Total Time : 2:00

Ingredients

  • 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

Method

  • Step 1 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.
  • Step 2 Knead plain dough into a disc. Wrap in plastic wrap. Repeat with purple dough. Refrigerate for 30 minutes.
  • Step 3 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 purple 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 (see note).
  • Step 4 Preheat oven to 180C/160C fan-forced. Line 3 large baking trays with baking paper. 5 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 paperlined wire rack to cool completely. Serve.

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