The perfect sweet treat to bake ahead of Bonfire Night, these cookies are as fun to make as they are to eat!
- Cream together the butter and sugar until light and creamy. Beat in the vanilla extract and egg, then add the flour. You should achieve a soft dough consistency. Divide the mixture into two.
- Beat in a few drops of red food colour into one half and a few drops of green food colour into the second half. Shape each of the coloured dough balls into a flat rectangle shape and wrap in cling film. Place in the fridge to firm up slightly for 15-30 minutes.
- Roll each piece of dough on a floured surface to the thickness of a £1 coin, keeping the rectangle shape and both the same size. Sit one on top of the other. Roll up lengthways like a long swiss roll and wrap in cling film. Chill to firm up in the fridge for 30 minutes or longer.
- Preheat the oven to gas 4, 180ºC, fan 160ºC. Slice the dough into approximately 1cm thick pieces and sit each biscuit on a nonstick baking sheet. Generously scatter over sprinkles or silver balls and press lightly to stick. Bake in the oven for 15 minutes then cool on a wire rack.
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