Candy cane pinwheels

Beat butter and sugar in a small bowl with an electric mixer until pale and creamy. Add egg, beat until just combined. Add sifted flour, stir to combine.

Gently knead on a lightly floured surface until smooth. Divide dough into two even portions. Tint one portion red. Shape dough portions into separate discs, wrap in plastic wrap, refrigerate for 15 minutes.

Preheat oven to 180°C (160°C fan forced). Grease an oven tray, line with baking paper.

Roll one dough portion between two sheets of baking paper into a 20cm x 30cm (8-inch x 12-inch) rectangle. Repeat with remaining dough.

With one long side of the dough facing you, place the red dough on top of the plain dough, leaving a 1cm (½-inch) border on the long end closest to you, starting at this end, roll up dough to form a log. Wrap with plastic wrap, refrigerate 30 minutes or until firm.

Using a small sharp knife, cut log into 1cm (½-inch) thick slices, place on oven tray. Bake for 10 minutes or until lightly golden and a pinwheel can be pushed gently without breaking. Cool pinwheels on trays.

Mix sifted icing sugar and the water in a small bowl to form a smooth paste. Place the candy cane on a small plate. Spread a little icing over the edge of a biscuit, then roll edge in candy cane, repeat with remaining biscuits. Stand biscuits until set.