Strawberry and Rhubarb Spiral Shortbread

This year I joined the Great Food Blogger Cookie Swap.

Not only did I get to bake a dozen cookies for three of my fellow food bloggers (Manu's Menu, Sweetly Baked, Cookie Queen Kitsch'n) but I also received three sets of delicious cookies in the mail. Win win.

Christmas Biscotti from Cut the Cookie.

Roasted Almond, Chocolate and Honeycomb cookies from ChewTown.

Peanut butter cup and pretzel cookies from Modest Munchies.

They were sooooooo good!

So for my contribution I chose to cook these spiral shortbread cookies.

Simply combine plain flour, rice flour, butter and caster sugar.

Earlier I chopped up rhubarb and strawberries, cooked in a saucepan with a little water until soft, then cooled and pureed.

Separate a third of your dough and mix in the pureed strawberry and rhubarb.

The remainder of the dough was rolled out and refrigerated for about five minutes. 

Carefully spread the fruity mix on top and refrigerate for about fifteen minutes.

Carefully roll up.

 If it cracks, stop and let it soften slightly first.

Refrigerate for an hour.

 I turn it slightly every ten minutes to try and keep it round and avoid a flat side.

Now its ready to slice and bake in a preheated oven for 25 minutes at 160 degrees celcius.

Cool on a rack.

Wrapped up ready to post.

Melt in your mouth shortbread.

 The fruitiness is on the subtle side but is made up for by the prettiness!

Strawberry and Rhubarb Spiral Shortbread

(makes three dozen)

2 cups plain flour

2 tbsp rice flour

250g butter

1/2 cup caster sugar

couple of sticks of rhubarb 

handful strawberries

Cut up the rhubarb and strawberries and place in a small saucepan. 

Add a tablespoon of water and place on a gentle heat until soft.

Set aside to cool then puree.

Combine the flours, butter and sugar until a dough forms.

Divide a third of the dough and set aside.

Roll out the remaining dough between grease proof paper until about 5 mm thick.

Place in the fridge for 5 minutes.

Combine the puree with the dough you set aside.

Carefully spread out in an even layer on the rolled out dough.

Place in fridge for about 15 minutes.

Carefully roll up. 

(NB. if it cracks you will need to let it sit at room temperature and soften a bit)

Place in fridge for an hour turning often to try and avoid a flat side.

Preheat oven to 160 degrees celcius.

Cut into slices (about 8mm) and place on lined baking tray.

Bake for 25 minutes or until just golden around the edges.

Cool on a cooling rack.

Eat.

If you want to be reminded about the cookie swap to join in next year please click here.