Pistachio Pinwheel Cookies

Name: Pistachio Pinwheel Cookies
Total time: 1800 s
Yield: About 25 Cookies
Cuisine: British
Ingredients: 100 g Butter *softened; 4 tablespoons (1/4 cup) Caster Sugar; 1 Egg Yolk; 1 cup (250 ml) Plain Flour; 1/2 cup (about 80g) shelled Pistachios *ground; 1 Egg White; 2-3 tablespoons Caster Sugar; 1 pinch Salt; 1 tablespoon Plain Flour *optional

Hiroko Liston @hirokoliston

Melbourne, Australia

Today I wanted to use up leftover Pistachios that were already ground. First I thought about making Puff Pastry Pinwheel Biscuits, but I didn’t have Puff Pastry. I absolutely didn’t want to bother making it, then I decided to make my ‘Easiest Sweet Shortcrust Pastry’. I used Egg Yolk for the Pastry, so I used Egg White for Pistachio Filling. Unfortunately the Pistachio Filling turned weird colour. If you use good quality Pistachios, it could be brighter green.

Hiroko Liston @hirokoliston

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Ingredients

30 minutes plus cooling time

About 25 Cookies

Easiest Sweet Shortcrust Pastry
100 gButter *softened
4 tablespoons (1/4 cup)Caster Sugar
1Egg Yolk
1 cup (250 ml)Plain Flour
Pistachio Filling
1/2 cup(about 80g) shelled Pistachios *ground
1Egg White
2-3 tablespoonsCaster Sugar
1 pinchSalt
1 tablespoonPlain Flour *optional

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Steps

30 minutes plus cooling time

1

To make Pastry, mix softened Butter and Sugar until smooth. Add Egg Yolk and mix until creamy. Add Plain Flour, mix well, and use your hands to bring the mixture together into dough.
2

Place the dough on a sheet of baking paper on a flat surface, roll the dough into a 3-4mm thick square. Cool in the fridge until firm, so that Pistachio Paste can be spread easily.
3

To make Pistachio Filling, mix all ingredients. If the paste is too soft, add Flour.
4

Spread Pistachio Filling over the firm pastry as shown in the photo. Then set aside until the pastry is softened. *Note: If you tried to roll up firm pastry, it will break.
5

Use the baking paper to roll up the softened pastry into a log, and leave it in the fridge until firm.
6

When the log is firm, remove the baking paper, and slice the dough into 1cm thick discs. Place them on a baking tray lined with baking paper. Shape them into neater rounds.
7

Bake in 170℃ oven for 20 minutes OR until golden. Set aside on the tray for 10 minutes to cool before transferring to a wire rack to cool completely.