Raspberry pinwheels

Rolling these cookies is similar to rolling a sponge roll. The dough can be frozen then sliced and cooked when required.

Ingredients

200 g	Butter
¾ cup	Sugar
1	Egg, lightly beaten
1 tsp	Vanilla essence
200 g	Plain flour
1 pinch	Salt
1 tsp	Baking powder
1 Tbsp	Freeze-dried raspberries (Main)

Directions

1. Cream the butter and sugar, until light. This can be done in a food processor, if preferred.
2. Slowly add the egg and vanilla essence. Sift the flour, salt and baking powder together and gradually beat into the butter mixture.
3. Divide the dough in half. Add the raspberry powder to one half. Cover and chill the mixtures for 30 minutes.
4. On a sheet of waxed or baking paper, roll one half into a rectangle about 32cm long by 22cm wide by 5mm thick.
5. Shape the remaining dough into a similar size and place on top of the other dough. From a long side, roll up tightly in the paper and chill or freeze.
6. Preheat the oven to 190C. Line 2 large oven trays with baking paper.
7. Slice the dough into thin rounds and place on the prepared trays. Leave plenty of room around each biscuit to allow for spreading. Bake for 10-15 minutes until lightly golden at the edges.
8. Cool on a wire rack.