Bubblegum pinwheel cookies – #AngelDelightMoments

A few weeks ago, I was sent some of the new Angel Delight flavour (bubblegum!) to try. On its own, the dessert is very tasty – smooth and creamy and a little on the unusual side. But I wanted to see what else I could do with it.

I came up with a couple of ideas – one of which was these pinwheel cookies. The other one I’m still working on and will post about it in a few days.

Making these cookies was actually very easy and I think the pinwheel effect looks really impressive. That’s my favourite type of baking – when everyone thinks I spent hours slaving over the oven, but actually whipped them up with relatively little effort!

The key, however, is to keep refrigerating the dough so it maintains its shape. That means the cookies were a day-long project, but most of that time, they were sitting in the fridge and I was getting on with other things.

To make the cookie dough (which was based on a sugar cookie recipe from Alton Brown), I started by combining butter and sugar.

Then I added some milk and an egg.

Finally, the dry ingredients.

When everything was mixed together, I separated the dough into two balls. One went straight into the fridge. The other one got bugglegum-ified.

I took the Angel delight powder and mixed it with a bit of butter and milk.

Then I mixed that into the cookie dough. I also added some food colouring for a brighter pink colour. That ball went into the fridge too.

After the dough was well chilled, I rolled the balls into large rectangles of approximately the same size.

I did this by sandwiching the dough between two pieces of cling film. This makes the dough easier to handle, and you don’t have to use extra flour to stop it from sticking to the table or the rolling-pin.

Then, I put one piece of dough on top of the other, trimmed off the edges and rolled them together to create a log shape. Since I wanted the pink to be the middle, I made sure it was on top before I started to make the roll.

I kept the trimmings separate so I could use them to make cookies with a marbled effect. Why waste perfectly good cookie dough?

Next, I rolled the dough log in sprinkles to give it a nice even coating, wrapped it in cling film and put it in the fridge again.

When the dough was nice and firm, I pulled it back out and sliced the log into cookies. I placed the cookies on parchment-lined sheets and put them in the fridge one last time.

Meanwhile, I rolled and cut out the ball of trimmings. I used the left-over sprinkles from the log to coat one side of these. They also went on to a sheet pan and into the fridge.

Finally, I put the cookies in the oven to bake.

Let them cool and enjoy!

I was a bit worried that the bubblegum flavour would bake out, but I think it actually intensified, as the cookies had a strong and pleasant taste. I must say, however, it was a bit odd to eat something that wasn’t super sticky but tasted like bubblegum.

Hubby took most of the cookies into work and his colleagues seemed to enjoy them as well. I made sure he told them that they were bubblegum flavoured before eating them, though, since I was afraid the unusual flavour might put someone off if they weren’t expecting it. Most everyone agreed that this was a good idea.

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Recipe

Ingredients

• 250g salted butter, softened
• 1 cup sugar
• 1 egg
• 2tbsp milk
• 384g flour
• 3/4 tsp baking powder
• 1 packet bubblegum flavour Angel Delight*
• Sprinkles

* Currently, this is only available in Tesco stores. I bet the other flavours would work really well, however, and I’m thinking about trying this next time with the butterscotch flavour.

Method

1. In a bowl, mix the sugar and 230g of butter together until pale and creamy.
2. Add the egg and 1 tbsp of milk and mix again.
3. Finally, add the flour and baking powder, then mix until smooth.
4. Divide the dough into two balls. Wrap one in cling film and refrigerate.
5. Combine the Angel delight, the remaining 20g of butter and 1 tbsp milk. Mix well, then add to the other ball of dough. Food colouring can be also be added to intensify the colour. Wrap the ball of dough in cling film and refrigerate for at least 30 minutes.
6. Once the dough has hardened, place each ball between two pieces of cling film and roll them into similar-sized rectangles.
7. Place one sheet of dough on top of the other (the colour that you want in the middle should be on top). Then, trim off the edges, keeping the left-over pieces to make the marbled cookies if you wish (roll the trimmings into a ball and refrigerate).
8. Roll the dough rectangles into a log shape. Coat in sprinkles, wrap in cling film and refrigerate until firm (at least 30 minutes).
9. Using a sharp knife, cut the dough log into slices – about 1cm thick. Lay them on a parchment lined baking sheet, leaving a small amount of space between each one. Then place back into the refrigerator one last time.
10. Meanwhile, roll out the marbled dough, cut into desired shapes and cover one side in sprinkles.
11. Pre-heat oven to 190 degrees C. Bake for about 8 minutes, or until just starting to turn golden. Remove from oven and cool on a wire rack.

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Have you tried the new bubblegum Angel Delight flavour? What did you think? If you make these cookies, I’d love to hear about it too! Please share your thoughts in the comments below!

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Disclaimer: This post is an entry for #AngelDelightMoments Linky Challenge. I was sent two packs of Angel Delight in return for a blog post. The post has also been entered as part of a prize draw. All opinions are my own.

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