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“These swirly twirls of perfection combine three of my favorite things in a cookie: cinnamon, rich maple/brown sugar sweetness and a buttery, short texture. Found in the Women's Weekly "Quick-mis Biscuits and Slices". I had Wholemeal Plain Flour on hand and I would recommend it.”
READY IN:
35mins
SERVES:
44
YIELD:
44 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Crumb together flour, butter and sugar with fingertips until combined. Add egg yolk and maple syrup, knead until mixture forms a ball.
  2. Knead dough on a lightly floured surface until smooth; cover; refrigerate for one hour or freeze for 20 minutes.
  3. Roll dough between the sheets of baking paper to 28cmx48cm rectangle; spread filling evenly over dough, leaving 1 cm border.
  4. Using paper as a guide, roll the dough tightly from long side to enclose the filling, wrap roll in plastic wrap, and refrigerate for a further 30 minutes/freeze for 20 minutes.
  5. Remove plastic from roll, cut roll into 1cm wide slices. Place slices about 2cm apart on oven tray covered with baking paper. Bake in a moderate oven (180 degrees fan forced) for about 15 minutes or until browned. Stand for 5 minutes before lifting onto wire racks to cool.

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