Cinnamon Cookie Twirls

Fun to make and easy to have more than two! These tasty rolled cookies are made with Dibble Sour Cream to give it that extra zing and filled with a sugary mixture of walnuts and cinnamon. If you have a sweet tooth, you have to give this a TWIRL (get it?). Happy baking!

Prep Time 4 hours and 20 minutes

Cook Time 15 minutes

Serves 2-4

Difficulty Easy

Ingredients 

Method 

1. In a food processor, add the butter, Dibble Sour Cream and mix on low speed for 30 seconds. Scrape down the sides and mix for a further 30 seconds or until combined.  
2. Add in the flour, salt, baking powder and mix on low speed for 30 seconds. Scrape down the sides and mix for a further 1 minute or until thoroughly combined. 
3. Place the dough on a lightly dusted work bench and knead for 5 minutes. The dough should be slightly sticky. 
4. Place into a clean bowl, cover tightly and refrigerate for at least 4 hours. 
5. In a small mixing bowl, thoroughly combine the walnuts, sugar and cinnamon. Cover and set aside. 
6. Preheat the oven to 175°C. 
7. Place the dough on a lightly dusted work bench and divide it into 4 equal portions. Keep one piece on the work bench, cover and chill the 3 remaining portions.
8. Roll out the piece of dough into a rough circle with a diameter of 26cm. 
9. Place a large plate, with a diameter of 26cm on the dough and carefully trim with a knife. 
10. Evenly spread the sugary walnut filling on the dough up until about 1/2 cm from the edge of the circle.
11. Divide the circle into 8 even triangular pieces.
12. Starting from the wider edge, gently roll the triangle into the centre then place the point side down on a lined baking tray about 2cm apart from one another. 
13. Continue this process for the remaining 3 pieces of dough or you can freeze the dough for another time. 
14. Bake for 15-20 minutes or until golden brown.
15. Let the cookie twirls cool on a wire rack. 
16. Serve with dusted confectionary sugar.
17. Enjoy!