swirly biscuits

Recipe for the biscuit dough we took to the Beans 🙂

75g/3oz icing sugar
150g/5oz softened butter or marg
1 lemon (we had to omit as we had no lemons)
200g/7oz plain flour
2 tabs milk (we used water and it was fine)
food colouring

Cream butter and sugar, then stir in grated lemon rind (if you have any). Divide mixture into two bowls and add half the flour to each bowl, along with 1 tab milk. Colour each bowl differently, or leave one plain, and squeeze it all together to make dough. Wrap the dough in cling film and refrigerate for half an hour. When firm, roll out one ball of dough to about 1/2cm thick. Roll the other out to about the same size and shape and brush with a little water. Lift the first and place it on top of the second, then carefully roll them up together to make a sausage shape. Wrap and chill again to make it easier to cut. Slice the sausage into discs, put on baking trays and bake at 180/350/GM4 for about 12-15 mins.
Or do as we did: make up the dough with no colour, give each child two balls of dough and a choice of food colour pastes and let them go wild with the colour combinations!