cranberry-orange pinwheels

serves 48

Ingredients

1 cup fresh cranberries
3/4 cup rolled oats
1/4 cup brown sugar
1 cup unsalted butter, softened
1.5 cup raw sugar
1/2 teaspoon baking powder
2 eggs
2 teaspoon orange zest
3 cups plain flour

Method

1. In a food processor; add cranberries, rolled oats and brown sugar. Blend well until only small pieces remain. Set aside or cover and chill until needed.
2. In a large bowl or stand mixer, cream butter and sugar. Add baking powder, salt, eggs and orange zest. Beat only low/medium for roughly 1 minute. Contents may be lumpy. 
3. Add flour by the spoonfuls, mixing on medium speed until ingredients have been mixed well. Cover and chill for at least one hour.
4. Divide dough in half. Place one half between two sheets of wax paper. Roll into a large rectangle roughly 6mm thick. Remove top layer of baking paper. Evenly spread out half of the cranberry filling over dough to 12mm from all sides.
5. Begin rolling from one of the short ends. Dough may stick at first. Gently guide dough by pulling up on wax paper. Pinch to seal ends. Transfer rolled dough log to a clean sheet of waxed paper. Roll and tape shut. Place between two large drinking glasses. This will help prevent flat bottom logs.
6. Chill at least 24 hours. After several hours, gently roll log to check for any flat spots.
7. When ready to bake. Preheat oven to 180C.  
8. Slice 6mm thick slices. 
9. Space 4cm apart on a baking sheet prepared with parchment paper or a tray.  
10. Bake for 8-10 minutes or until bottoms are just turning golden. 
11. Let cookies rest on tray for 1-2 minutes before transferring to a wire rack to cool.