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Catherine wheel cookies recipe

Catherine wheel cookies recipe

90 ratings

The perfect sweet treat to bake ahead of Bonfire Night, these cookies are as fun to make as they are to eat! See method

  • Serves 8 (makes 16 cookies)
  • 10 mins to prepare and 35 mins to cook, 15 mins to cool
  • 190 calories / serving


  • 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

  • Energy

  • Fat

    10g 14%
  • Saturates

    6g 30%
  • Sugars

    10g 11%
  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 23g Protein 2.3g Fibre 0.8g


  1. 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.
  2. 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.
  3. 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.
  4. 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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