Catherine wheel cookies

250 g butter at room temperature
140 g Dansukker Light Muscovado Sugar
60 g Dansukker Icing Sugar
1 egg
360 g plain flour
1 1/2 tsp baking powder
1 tsp Dansukker Vanilla Sugar
Fondant or caramel colouring
1 egg white

Set the oven temperature to 175 °C.

Beat the butter and both types of sugar until fluffy. Then whisk in the egg.

Combine the flour, vanilla sugar and baking powder in a bowl, and add to the butter mixture.

Stir together to a dough and divide in half.

Colour one half pink with the caramel colouring. Divide both halves into two again and, on separate pieces of floured baking parchment, roll out one piece of pink dough and one piece of white dough to a square about 1/2 cm thick.

Brush egg white over the pink dough and place the egg white side down on top of the other square. Remove the top layer of baking parchment and cut the edges even so that they are the same size.

Carefully roll the square up using the lower parchment paper.

Repeat the procedure with the other two pieces of dough.

Refrigerate the rolls for 30 minutes.

Brush with egg white and strew sprinkle over the roll.

Remove the rolls and cut into slices about 1 cm thick. Place on baking parchment and bake for 8 minutes. Allow to cool.