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!

Ingredients

-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

process

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 dou-

gh 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 mi-

nutes then cool on a wire rack.