Grenade® Carb Killa® Churro Pinwheels

Preheat oven to 180°C

On a medium heat, take a saucepan and melt together 70g of light butter and the brown sugar in the water and bring to a gentle boil

Once the mixture has reached boiling point, remove it from the stove top and mix in all the flour, ensuring there are no lumps, to form a sticky dough consistency

When a dough is formed, add in the egg and vanilla extract and stir in thoroughly

Transfer all of the mixture into a piping bag

Slowly begin to pipe out pinwheels shapes onto a baking tray covered in baking paper, ensuring they are all similar sizes

Bake for 15-20 minutes, when they have a golden brown colour, they are ready to come out the oven

Once they are removed from the oven, leave to cool for 10 minutes

Take the remaining 30g of butter and melt in the microwave

Lightly coat each pinwheel with the butter then dip into the cinnamon sugar mix

Serve with your favourite Grenade® Carb Killa® Spreads and enjoy! (Hazelnut and White Chocolate Cookie Spreads were used in this recipe)