Gingerbread pinwheel

Directions

Gingerbread shortbread:

1. Sift together the flour, ginger, cinnamon, cloves, allspice, and salt. Set aside.
2. Place the butter and brown sugar in the bowl of a stand mixer. Cream on medium speed for two minutes, scraping down the sides of the bowl as needed.
3. Add the molasses and milk and mix until well incorporated. Scrape down the sides of the bowl. Add the dry ingredients and, with the mixer on low speed, mix until just incorporated.
4. Divide the dough into two equal parts and shape each portion into a flat circle. Wrap well in plastic wrap  and let rest in the refrigerator for 20 to 30 minutes, until the dough has chilled enough to roll out.

Pinwheel:

1. Preheat your oven to 350°F (180°C). Generously spray the shortbread pan with vegetable oil.
2. Work with one circle of dough at a time. Lightly flour a work surface and both sides of the dough. Roll out the dough to about six millimeters thick, checking often to ensure it’s not sticking to your work surface.
3. Place the shortbread pan upside down on the rolled-out dough and gently press down to make an indent. Remove the pan and, using a knife, cut a circle out about one centimeter inside of the indentation so that you end up with a circle that is slightly smaller than the original.
4. Take the dough circle and, using your hands, firmly press it into the bottom of the shortbread pan, making sure to push it all the way to the edge.
5. Spread the mincemeat evenly over the dough, leaving about one centimeter of room around the edges. Using your fingers, dab a bit of water around the edges.
6. For the top, repeat steps 6 and 7 with your second dough circle. Place the circle on top of the mincemeat. Gently press around the edges to seal, taking care to not push any of the filling out. Using a fork, dock the dough, making sure you push the fork all the way through.
7. Bake for 40 to 45 minutes, until the edges have browned. Let the pinwheel cool for about ten minutes before unmoulding, and let cool completely before decorating.

Glaze:

1. Sift the icing sugar, egg albumen or meringue powder, and cream of tartar in a bowl.
2. Add the water and vanilla and, using a fork or a small whisk, mix until smooth. The icing should be just thin enough to spread but not runny.
3. Pour the icing onto the centre of the pinwheel. Using a pastry brush or knife, spread it outward towards the edge of the cookie, being careful not to get any down the sides. Run the pastry brush back and forth over the cookie to smooth out the icing, making sure to get it in all the nooks and scraping off any excess. The icing will dry in about 15 minutes.

Excerpted from Duchess at Home by Giselle Courteau. Text copyright © 2019 Giselle Courteau. Design and Photography © 2019 Sarah Hervieux. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.