• Rainbow pinwheel cookies (Nick Makrides)Source: Nick Makrides

Follow the trail of rainbow cookie crumbs and you'll end up at this remarkable pinwheel. #MardiGras40






Skill level

Average: 3.3 (35 votes)


  • ¾ cup softened butter
  • 1 cup white sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 2½ cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp clear raspberry essence (or your favourite essence)
  • 1 tsp each of blue, purple, pink, green and yellow food gel

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Chilling time: 1 hour

Add butter and sugar in a large mixing bowl and use a hand mixer or whisk to mix until lighter in colour and fluffy. About 2-3 minutes.

Next add the vanilla, raspberry essence and eggs and beat until well combined.

Split the dough into 6 different bowls and add one drop of each colour to each different bowl. Mix using a tablespoon until evenly coloured. Wrap up in plastic wrap and chill for at least 1 hour.

Preheat oven to 200°C (400°F).

Roll out about a tablespoon of each coloured dough into a log about 20 cm in length. Place each coloured dough, horizontally on top of each other. Roll around the dough into in a snail shape. Place on a baking sheet lined with baking paper. Carefully place a paper straw behind the cookie and press the cookie into the straw.

Bake 6 to 8 minutes in preheated oven. Cool completely before serving.



• I use Americolour brand for my coloured food gels.


This recipe, photography and styling is by Nick Makrides from The Scran Line. For more check out his Instagram @thescranline.