Catherine wheel cookies recipe
The perfect sweet treat to bake ahead of Bonfire Night, these cookies are as fun to make as they are to eat! See method
- 175g (6oz) butter, at room temperature
- 150g caster sugar
- 2 tsp vanilla extract
- 1 egg
- 300g (10oz) plain flour, plus extra for dusting
- red food colouring
- green food colouring
- silver balls or hundreds and thousands
Each serving contains
of the reference intake
- 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.
See more Bonfire Night recipes