Universal biscuit dough
Use this recipe to make our raspberry dodgers, vanilla spirals, checkerboard and ginger biscuits. Box up your biscuits into a festive box to gift to friends
Vanilla spiral biscuits
- Preparation and cooking time
- Prep:
- Cook:
- plus chilling and cooling
- Easy
- Makes 15-20
Skip to ingredients
- plain flourto dust
- ½ batch of universal dough(see below)
- red and green food colouring paste
Nutrition: Per serving (20)
- kcal96
- fat4g
- saturates3g
- carbs13g
- sugars5g
- fibre0.4g
- protein1g
- salt0.1g
Method
step 1
Make the biscuit dough. Heat the oven to 200C/180C fan/ gas 6 and line a large baking sheet with baking parchment. Lightly dust a clean work surface with flour and divide the dough into three. Put one piece in a bowl and beat in enough red food colouring paste to make it a vibrant red using electric beaters. Clean the beaters and repeat with a second batch of dough and the green food colouring. Cover, then chill the dough for 15 mins.
step 2
On the dusted work surface, roll out the dough into neat rectangles, around ½cm thick. Make the red layer slightly larger, then layer on the green and finally the plain dough. Roll up into a tight spiral, brushing off any excess flour with a pastry brush, and return to the fridge to chill for 20 mins. Using a very sharp knife, trim the two ends then cut into 1cm thick slices and arrange on the baking tray. Bake for 10-15 mins until golden. Leave to cool on the tray for 15 mins before transferring to a wire rack to cool completely. Will keep in an airtight container for three days.
