Catherine wheel biscuits
An easy recipe for catherine wheel biscuits. The perfect bake for kids getting ready for bonfire night.
Prep Time20 mins
Cook Time12 mins
Chilling time2 hrs
Total Time32 mins
- 250 g (2 cups) plain flour
- 150 g 1 stick) butter, softened
- 100 g ((1/2 cup) caster sugar
- 1 egg
- ½ tsp vanilla extract
- food colouring
- chocolate sprinkles
Rub the flour and butter together
Add the sugar, egg and vanilla
Measure the sugar out and add to your flour/butter mixture. Add the egg and vanilla extract.
Knead or mix everything together until it is well combined into a nice soft dough.
Split the dough into two even amounts. Add the pink colouring to one of them and blue to the other (or any other colours you're using). Wrap both blocks of dough in cling film and chill in the fridge for at least 30 minutes.
Form the biscuit dough
Sprinkle a little flour down on your work surface. Roll each of the blocks of dough out in turn so they are around 25cm x 20cm or approximately the same size. Lay one over the top of the other. Lightly roll over the surface a few times with your rolling pin to press them together.
Trim off the edges of the dough so it’s nice and neat then roll them up, starting at one of the short edges to make a tight spiral. Wrap the dough and clingfilm and chill for at least an hour or overnight.
Make the spiral biscuits
Preheat the oven to 180C / 160C Fan / gas 4 / 350F and line a baking tray with baking/parchment paper.
Unwrap the dough, trim the ends, and cut the rest into about 20 slices. Lay them on your baking tray.
Bake the spiral biscuits
Bake them in the oven for 12-15 minutes. They’re ready when they are just starting to go slightly golden at the very edges (you don’t want them to colour too much).
Leave them to cool on the baking tray before transferring them to a wire rack to cool complelety.
If you want to decorate them, simply melt a little milk chocolate in a small bowl in the microwave, roll the edge of the biscuits around in it and dip it in the sprinkles. Enjoy!