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!
175g/6oz plain flour, sifted
1tsp ground cinnamon
120g/4oz lightly salted butter cut into pieces, or butter like spread
1tbsp golden syrup
4 tbsp smooth peanut butter
3tbsp golden syrup
Grated rind of 1 orange
50g/2oz chopped cashew nuts
2tbsp golden syrup
- 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.