Christmas Pinwheel Cookies

Preheat oven to 160°C/fan 140°C/ gas mark 5.

In a bowl, cream the butter and sugar together.

Fold the Fate Low Protein All-Purpose Mix into the creamed butter and sugar mixture until combined.

Divide the mixture equally between 2 bowls.

In another bowl, combine 50mls of water, 1 tsp egg replacer, 1 tsp Dr Oetker Extra Strong Red Food Colour Gel and ½ tsp almond essence.

Combine the remaining water, egg replacer and almond essence in another bowl.

Add one bowl of the liquid mixture into one of the bowls of the each Fate mixture and combine well, until a stiff dough is formed.

Repeat step 7 with the remaining liquid and Fate mixture.

Line a baking tray with greaseproof paper. Using a rolling pin, roll out the white dough between two sheets of greaseproof paper to 1cm thickness. Repeat with the red dough.

Place the red dough on top of the white dough and roll with your fingers into a sausage shape.

Slice the ends off to neaten the roll and then slice into 12 equal slices.

Shape the slices into neat circles by gently pressing down on the outside edges.

Place the cookies on the baking tray and bake for 20 minutes or until cooked. Allow to cool completely.

Once cool, spread a thin layer of Betty Crocker Vanilla Buttercream Style Icing around the perimeter of the cookies using the back of a spoon.

Pour the sprinkles onto a plate and place the cookies icing side down to coat.