I am always trying to improve my baking skills. In my mind, there are two ways to do this: constantly try new recipes, or continue making the same few recipes until you get them perfect.
I personally go back and forth between these practises, but most of the time, I want to try something new. I want to make as many different things as possible, or as many different versions of something as I can. Example: pinwheel cookies.
Cookies – particularly sugar cookies – are not something that’s new to me. I’ve made them many times before, and I am sure I will continue to make them forever, as I love eating them, and I really want to perfect making AND decorating them.
However, every now and then I like to mix things up, which is why I decided to try a new kind of cookie – the pinwheel cookie. Whilst the recipe I use in this post is the same recipe I use for all my sugar cookies, the method itself changed a bit, which caused me to learn a few things and make a few mistakes along the way.
As I’m sure you’ll be able to tell from the photos, these cookies are not exactly round, as I tried to make them. I believe this is because I didn’t chill them enough (I go into more detail later on how long I chilled them for, and how long I recommend YOU chill them for 😅).
The colours also smushed together in some areas, which I am chalking up to my incredibly blunt knife and the fact that it crushed the cookies before it started cutting them.
As a perfectionist, it hurts my ego to share a recipe that I am not entirely proud of, but I realised I needed to do it anyway, for the other “me”s out there. I am sharing this recipe – including my advice on how to do better at the areas that I went wrong – for the beginners like me who don’t understand how other people get it right all the time.
I want to show everyone that mistakes do happen and, as unfortunate as they are, they teach us something we didn’t know for next time, because that’s the kind of thing that I need to read every now and then.
I need to see mistakes and not-so-perfect creations so I know it’s not just me, because deep down I DO know it’s not just me, but sometimes I need to hear it from others! Which means that other people need to hear it too, which is exactly what I’m here for. Happy baking!Read More »