These spooky swirly biscuits are the perfect treat for your Halloween celebrations. Keep the extra dough in the freezer for sweet treats all month long!
Prep Time: 20 minutes
Chill Time: 1 hour 20 minutes
Cook Time: 12 minutes
Total Time: 2 hours
Special equipment: electric mixer, cling film, rolling pin and serrated knife.
480g plain flour
1 tsp baking powder
1/2 tsp salt
339g unsalted butter, softened
280g caster sugar
2 large eggs
1/2 tsp vanilla extract
Orange and black food colouring
Place the butter and sugar in the bowl of an electric mixer with a paddle attachment. Mix on medium speed until the mixture is light and fluffy.
Add the eggs to the butter and sugar one at a time, incorporating the first egg completely before adding the other. Add the vanilla.
In a separate bowl mix together the flour, baking powder and salt.
Add half of the flour mixture to the wet ingredients and mix on low until just combined. Scrape down the bowl with a silicone spatula and add the remaining flour mixture. Mix on low until all of the flour is incorporated into the dough.
Divide the dough in half and place each half into a separate bowl. add orange food colouring to one bowl and black food colouring to the other. Make sure all of the food colouring is distributed throughout the dough to avoid any white streaks.
Form each colour of dough into a ball and wrap with cling film. Place into the fridge to chill for at least 1 hour.
Once the dough is chilled, remove one at a time and place it on a large piece of parchment paper. Place another piece of parchment paper on top of the dough and begin to roll the dough out to the thickness of 5mm in the shape of a rectangle.
Place the rolled out dough back into the fridge and repeat the process with the other ball of dough.
Once both colours of dough are rolled out, remove them both from the fridge and remove the top piece of parchment paper. Place one sheet of dough on top of the other and use a rolling pin to lightly press the two sheets together. Trim the edges to give yourself a perfect rectangle.
Starting from the long side of the rectangle, begin rolling the sheets of dough tightly together to form the spiral.
Once you have a spiral long, cut it in half and place both halves back in the fridge for 20 minutes before you cut the biscuits.
Preheat your oven to 170C.
Using a small serrated knife, cut the biscuits 3mm thick. Lay the biscuits out on a baking tray lined with parchment paper and bake for 10-12 minutes.
If your dough has softened too much while you were cutting, them place the biscuits back into the fridge for 5 minutes before putting them into the oven.
Leave out to cool and enjoy!
Don't roll the dough too thin, otherwise you won't get the bold spiral effect.
If you ever feel like the dough is getting too soft to work with, place it in the fridge for 10 minutes to firm back up.