Lemon Pinwheel Cookies
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Lemon Pinwheel Cookies

These Christmas Lemon Pinwheel Cookies are absolutely delicious, they have a citrusy zing and a light, crunchy texture. They are easy to make but require a little time.
Course Snack
Cuisine British
Keyword Christmas, cookies, lemon curd
Prep Time 45 minutes
Cook Time 15 minutes
3 hours 30 minutes
Total Time 4 hours 30 minutes
Servings 70
Calories 42kcal
Author Eva Burg

Ingredients

Dough

  • 1 1/4 cups white spelt flour organic
  • 3/4 cup wholegrain spelt flour organic
  • 6 ounces butter cold, small cubes
  • 2 1/2 ounces sour cream
  • 1 pinch salt

Filling

  • 1 lemon organic, zested and squeezed, keep juice for later
  • 1/4 cup brown sugar
  • 1/2 cup lemon curd

Glaze

  • 1/3 cup xylitol powdered, or icing sugar
  • 2 1/2 tablespoons lemon juice

Instructions

Dough

  • In a big bowl, mix all the dough ingredients together using a wire whisk. Once the dough comes together, remove it from the bowl and shape it into a ball. Wrap the dough with clingfilm and chill in the refrigerator for at least 2 hours.

Filling

  • Mix together the lemon zest, brown sugar and lemon curd until well combined. 
  • Remove the dough from the refrigerator and divide it into two balls. On a lightly floured surface, roll out each ball into a 25x35 cm rectangular shape. Spread a thin layer of the lemon curd filling across each rectangle and loosely roll each rectangular up starting at the long edge. 
  • Place both rolls onto a board and freeze it for about an hour.*
  • Preheat the oven to 350 °F/180 °C and line two baking trays with parchment paper.
  • Using a serrated knife, cut the roles into about 5mm wide slices and place them onto the parchment paper-lined baking trays. Leave enough room between each cookie to allow it to rise. Don't worry if they don't look perfectly round at this stage, that will change during the bake. Bake for about 12-15 mins.
  • Place the Lemon Pinwheel Cookies onto a cooling tray and let them cool down.

Glaze

  • If you are using xylitol, add it to a blender and pulse until it turns into a fine powder. You can also use icing sugar instead. Mix it with the lemon juice and brush it onto the cookies. Let it dry completely before you place the cookies into a tin or glass jar.

Notes

*If the frozen rolls are too hard to cut let them sit at room temperature for a few minutes. If they are too soft, freeze them for a little longer or they will be squashed by the knife. 

Nutrition

Calories: 42kcal | Carbohydrates: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 23mg | Potassium: 5mg | Sugar: 1g | Vitamin A: 65IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 0.2mg