Strawberry pinwheels are the perfect treat for Mother’s Day: they’re incredibly easy to make, they always turn out great, and they’re bursting with joy and deliciousness!
When simplicity rhymes with happiness, the days feel light and carefree.
Let’s celebrate Mother’s Day in the spirit of togetherness by baking these sweet strawberry cookies—they're outrageously tasty and super quick to prepare.
No kitchen chaos, no long hours, and once they’re baked, these pinwheels are perfect to pop into your bag for a park snack or a springtime picnic.
Happy Mother’s Day to everyone!
Ingredients:
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100 g strawberry jam (but they also work well with hazelnut cream or other fruit jams)
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350 g flour
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230 g butter at room temperature
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120 g sugar
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2 yolks
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1 sachet of vanilla
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1basket of fresh strawberries
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Zests of a lemon
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1 pinch of fine salt
Preparation
Pour the soft butter into a bowl and start whipping it with a mixer together with the sugar, salt, vanilla and lemon zest.
Then add the two egg yolks and continue to beat until the mixture is soft.
Add the flour a little at a time to the mixture and mix until you obtain a soft but fairly compact dough.
Place the mixture between two sheets of baking paper and roll it out with a rolling pin into a rectangle measuring approximately 30 x 35 cm and half a centimetre thick.
Spread the strawberry jam evenly with a spoon, leaving a few centimetres free from the edge.
Add some strawberries cut into small pieces, all of approximately the same size.
Using the baking paper, roll up the mixture.
Wrap the roll in baking paper and place it in the refrigerator to firm up for at least 10 minutes.
Meanwhile, turn the oven on to 180°.
When the roll is firm, cut it into slices with a sharp knife, so that the pinwheels do not lose their shape.
You will thus obtain approximately 20/25 biscuits.
Place the pinwheels on a baking tray lined with baking paper and cook in a static oven for approximately 18 minutes.
Remove from oven and let cool completely. The snack is ready!
A few steps for a sweet day!
