National Baking Week Day Seven: Cashew Pinwheel Cookies

For the final recipe this week I have tried these cashew pinwheel cookies. The blend of orange and peanut flavours is delightful and the cookies have a wonderfully chewy centre. I have to say the picture below doesn't really do these tasty cookies justice! 

Ingredients:

175g/6oz plain flour, sifted

1tsp ground cinnamon

120g/4oz sugar

120g/4oz lightly salted butter cut into pieces, or butter like spread

1tbsp golden syrup

Filling:

4 tbsp smooth peanut butter

3tbsp golden syrup

Grated rind of 1 orange

50g/2oz chopped cashew nuts

Topping:

2tbsp golden syrup

Method:

-     Place the flour, cinnamon and sugar in a mixing bowl and using your fingers blend in the butter until the mixture resembles find breadcrumbs.

-     Add the golden syrup and mix together to form a soft dough. Wrap and chill for 30 minutes.

-     On a lightly floured surface roll out the dough to a 30x8cm/12x7inch rectangle.

-     In a small bowl combine the peanut butter, orange rind and golden syrup and beat until soft enough to spread.

-     Spread the mixture over the rectangle leaving a 2cm border around the edge of the dough.

-     Sprinkle over the chopped cashew nuts.

-     Starting from the long edge carefully roll up the dough tightly into a sausage shape. Chill on a plate in the fridge for 30 minutes.

-     Preheat the oven to Gas Mark 4/350oF/175oC and grease baking sheets.

-     Using a sharp knife cut the log into approximately 24 equal slices, discard the ends which have very little filling, and lift onto the baking sheets.

-     Bake the cookies for 20 minutes or until lightly golden.

-     Drizzle with golden syrup. Transfer to a wire rack to cool.