When you bite into these pinwheels, the smooth, creamy peanut butter filling unravels and mixes with the soft, sweet outer layer in a dance of flavours. It’s a nostalgic journey back to childhood, where each swirl of candy is a reminder of the simple joys of life.
Ingredients:
- 1/3 cup mashed potatoes (about 1 large russet potato)
- 2 teaspoons vanilla extract
- 6-7 cups icing sugar
- 1/2 cup unsalted butter, softened
- 1 pinch salt
- Creamy peanut butter (for filling)
Method:
Start by peeling, dicing and boiling the potato until tender, which should take about 10-12 minutes.
Once cooked, mash well and leave to cool completely at room temperature.
In a large bowl, combine the mashed potatoes, softened butter and 1 cup icing sugar. Whisk until combined.
Gradually add the remaining icing sugar, 1 cup at a time, until all the sugar has been incorporated and the mixture is thickened.
Fold in the vanilla extract and a pinch of salt.
Roll out the dough on a sheet of greaseproof paper to a rectangle about 1/4 inch thick.
Spread a layer of creamy peanut butter on top.
Gently roll the dough into a log, peeling back the parchment paper as you go.
Chill the log in the fridge until it’s firm.
When cooled, cut the log into pinwheels.
