Jersey Black Butter and Fig Pinwheel Cookies

In a large bowl, cream together the softened Jersey butter and caster sugar until light and fluffy.

Gradually beat in the mashed Jersey Royal potatoes until well combined. The mixture will look slightly curdled, but this is normal.

Sift in the flour and mix gently until a dough forms. Add Jersey milk, 1 tablespoon at a time, if the dough is too dry. Be careful not to overmix.

Divide the dough in half. Place each half between two sheets of parchment paper and roll out into rectangles approximately 30cm x 20cm.

For one rectangle, spread the Jersey Black Butter evenly over the dough.

For the other rectangle, spread the fig jam evenly over the dough.

Carefully lift one edge of each rectangle and tightly roll them up into logs. Wrap each log in parchment paper or plastic wrap.

Chill the logs in the refrigerator for at least 1 hour to firm up.

Preheat your oven to 180°C (160°C fan/ Gas Mark 4). Line baking sheets with parchment paper.

Remove the logs from the refrigerator and slice them into 5mm thick rounds.

Place the cookie slices on the prepared baking sheets, leaving a little space between each cookie.

Brush the tops of the cookies with a lightly beaten egg and sprinkle with demerara sugar (optional).

Bake for 12-15 minutes, or until the edges are golden brown. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.