Spiral biscuits
These may seem complicated but they are really straightforward and look good enough to buy from a French patisserie!
What to do
- Make the two doughs in separate bowls. Mix icing sugar, egg yolk, butter and vanilla with a wooden spoon until blended. Add flour and quickly mix in. Wrap the dough in clingfilm and chill in the fridge for one hour.
- For chocolate dough, mix sugar, egg and butter as before, add flour and cocoa powder and quickly mix in. Wrap in clingfilm and again chill in the fridge for an hour.
- Roll out each sort of dough (see Top Tip, right) to a rectangle 23 x 15cm. Brush egg white over the plain dough, place chocolate dough on top, press together gently. With the help of the baking paper, roll the doughs together tightly forming a long sausage. Put in the fridge to chill for a further hour.
- Heat oven to Gas 6, 200°C, 400°F. Remove dough from fridge and slice log into 2cm rounds. Put on a baking sheet that has been covered with baking paper and bake for 12 minutes until golden.
- Cool on a wire rack, and store in an airtight tin.
- Cost per cookie: 25p
- Makes: 12
- Time: 30mins + 2hrs chilling
Ingredients
- For vanilla dough
- 50g icing sugar
- 1 egg yolk
- 75g butter
- ½tsp vanilla essence
- 150g plain flour
- For chocolate dough
- 50g icing sugar
- 1 egg yolk
- 75g butter
- 125g plain flour
- 25g cocoa powder
- 1 egg white, beaten
Top tip
To prevent dough sticking, roll out between two sheets of baking paper. Remember to remove top sheet from vanilla dough before brushing with egg white and bottom sheet from chocolate dough before placing on top of it.
