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Rainbow swirl slice and bake cookies
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Prep Time:
80 minutes
Cook Time:
40 minutes
Total Time:
120 minutes
Make and freeze cookie dough for quick, fresh baking anytime.
Ingredients:
  • 250g butter, softened
  • 215.00 gm caster sugar
  • 2 tsp vanilla bean paste
  • 1 egg
  • 625.00 ml plain flour
  • Purple food colouring gel
  • 62.50 ml bright stars sprinkles
  • 1 egg white, lightly whisked
Instructions:
  • With an electric mixer, whip together butter, sugar, and vanilla until light and fluffy, about 5 minutes. Incorporate the egg and mix until just combined. Gradually mix in the flour in 2 separate batches until just combined. Divide the dough in half and dye one portion a vibrant purple using food coloring.
  • Shape the plain dough into a disc and wrap it in plastic wrap. Then, do the same with the purple dough. Refrigerate both for 30 minutes.
  • Place plain dough between two sheets of baking paper and roll until 5mm thick. Cut into a 30cm x 40cm rectangle, then set aside. Repeat the process with the purple dough. Place the purple dough on top of the plain dough, remove the baking paper, and roll up the dough into a log. Spread sprinkles on a sheet of baking paper. Lightly brush the log with egg white, roll it in sprinkles, and wrap it in baking paper. Freeze for 30 minutes until firm.
  • Preheat your oven to 180C/160C fan-forced and line 3 large baking trays with baking paper. Unwrap the cookie log and slice it into 1cm-thick slices using a flat-bladed knife. Arrange the slices 3cm apart on the trays. Bake one tray at a time for 10 to 12 minutes until the edges begin to turn light golden. Allow the cookies to cool on the trays for 5 minutes, then transfer them to a wire rack lined with baking paper to cool completely. Serve and enjoy!

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