The date and cinnamon combination in this recipe works incredibly well, they sweeten the pinwheels without any added sugar!
What’s more, these cookies are soft and airy, which makes them a lovely finger food for weaning babies.
Also perfect as a snack for a busy toddler served alongside a cup of milk.
You can vary this recipe by trying out different flavours or spices, I love cardamom and orange zest works really well too. You could even try a savoury option by switching out the dates and cinnamon for parmesan and fresh chives.
These cookies are best served warm out of the oven, however, they can be stored in an airtight container at room temperature for up to 3 days. Freeze the raw cookie dough at step 11 for up to 3 months, then pop in the oven and extend the cooking time by 5 minutes to have freshly baked cinnamon cookies whenever you fancy.
Cinnamon Pinwheel Cookies
Ingredients
Dough
- 240 g plain flour
- 1 tsp baking powder
- ½ tsp bicarbonate soda
- 70 g olive margarine cold, cut in ½” slices
- 200 g buttermilk or plain full fat yoghurt
Filling
- 100 g pitted dates
- 2 tsp cinnamon
- 30 g olive margarine melted
Instructions
- In a large bowl, mix together the flour, baking powder and bicarbonate of soda.
- Work in the cold butter with your fingers until the mixture resembles coarse meal.
- Add the buttermilk or yoghurt and stir until the dough forms. On a floured
- work surface, knead the dough a few times. Use more flour if the dough is sticky.
- In a microwave safe bowl, add a tablespoon of water to the dried dates (destoned) and microwave covered for 1 minute.
- Blend the dates into a puree then add the cinnamon.
- To assemble, roll the dough into a 10” x 14” rectangle and ¼” thick.
- Brush the dough with the melted butter, then brush on the date puree, leaving a ½” border along the long edges.
- Starting from the long edge, roll the dough into a log.
- Wrap and freeze for 10 to 15 minutes.
- Meanwhile, heat your oven to 180 degrees.
- Once your dough is firm but not solid, cut into ¾” slices and place on a baking tray lined with parchment paper.
- Bake the pinwheels for 11-13 minutes, or until golden brown.
