Jigsaw Pinwheel Cookies

Course: Dessert

Cuisine: North American

Prep Time: 30

Cook Time: 10

Total Time: 40

Servings: cookies

Calories: 162kcal

Author: Lord Byron's Kitchen

Despite their horror-ish name and their bloody demeanour, Jigsaw Pinwheel Cookies are a light and buttery delight! Liberally dusted with red sanding sugar, the biscuit-like dough is rolled to form the look of Jigsaw's red and white spirally cheeks. Complete with a splattering of homemade edible blood, these cookies are perfect for Halloween and the Saw franchise fan!

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Ingredients

For the Dough:

1/4 cup butter, softened
1/4 cup sugar
1 large egg
3/4 cup milk
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt

For the Filling:

1/2 cup butter, softened
3/4 cup red sanding sugar

Optional Edible Blood:

1/2 cup white corn syrup
1 tablespoon water
1 tablespoon red food colouring
1/2 tablespoon chocolate syrup
1 tablespoon cornstarch

Instructions

For the Dough:

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
In a large mixing bowl, use a hand-held mixer to beat together the butter and the sugar until well incorporated.
Add the egg and beat into the butter and sugar.
Next, add the milk and vanilla extract. Beat to combine.
Sift together the flour, baking powder, and salt.
Add the dry ingredients into the wet mixture and beat well to combine.
When a dough is formed, pat into a ball and place the dough into the fridge to cool for 15 minutes.

Assembly:

Once the dough has cooled, roll dough on a lightly greased three-quarter-sized sheet pan. This will ensure you get a dough that measures 21 x 15″
Use a pastry brush to brush the butter over the surface of the rolled dough.
Sprinkle the red sanding sugar over the buttered dough.
Carefully lift the dough slightly from one end and begin rolling the dough into a long cylinder, working your way down the side of the rolled dough. Try to roll as tightly as possible without breaking or tearing the dough.
Once rolled, use a sharp knife to slice the rolled dough into 1/3 inch slices. Place onto the prepared baking sheet, leaving two inches of space between each roll.
Bake for 10 minutes. Remove from oven and allow to cool on the baking sheet for 2-3 minutes. Transfer to a wire cooling rack to finish cooling.
To make the edible blood, measure all of the ingredients into a bowl and whisk until very well combined. Whisk slowly! If you whisk vigorously, you will incorporate air bubbles into the blood. Try to avoid that.
Use a thin wire whisk to dip into the edible blood and drizzle it over the cookies in a gently swishing motion. If you want to create a spatter effect, dip a plastic straw into the edible blood and allow the excess to drip off. Hold the straw over the cookies and use your index finger to flick the straw in the direction of the splatter.
Do not apply the edible blood until you are ready to serve!

Notes

Nutritional information includes calculations for the icing drizzle.

Nutrition