Spiral Biscuits

Spiral Biscuits A

These exciting biscuits are a doddle to make – exactly my kind of recipe, simple to do yet really impressive. I took them into work and many of my colleagues remarked how ‘cool’ they looked (yes, they said cool ;] ) and indeed how scrumptious they found them. Give them a go and treat your friends and family!

Spiral Biscuits

Makes 30

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  • 150g unsalted butter, softened
  • 90g caster sugar
  • 1 egg yolk (of a medium egg)
  • 1 teaspoon vanilla extract
  • 200g plain flour, sifted
  • 10g cocoa powder, sifted


In a medium-sized bowl beat the butter with the sugar, egg yolk and vanilla until smooth. Divide the mixture between two bowls.

For the vanilla spiral, add 110g of the flour into one of the bowls and mix with a spatula or wooden spoon until the mixture starts to come together, then use your hands to gently knead the dough until it is smooth and comes into a ball. Set to one side and clean your hands. For the chocolate spiral, add the cocoa powder and remaining flour to the other bowl and continue as with the first bowl.

Roll each of the doughs between two sheets of non-stick baking paper to rectangles 15 x 25cm (about 5mm thick). Peel the paper off the top of both of the rectangles, then invert one rectangle onto the other (so it is paper-side up), and remove the paper off the top. Starting with one of the shorter ends, roll the doughs together, like a swiss roll, using the remaining paper as an aid (and peeling it off as you go). Wrap the dough in cling film then chill in the fridge for an hour until it is hard.

Preheat the oven to 180°C (170°C fan)/350°F/gas mark 4 and line two baking trays with non-stick baking paper. Use a sharp knife to cut the chilled dough into 5mm slices and arrange on the trays, bake each tray for 12-14 minutes until the vanilla spirals are golden. Remove from the oven and transfer to a cooling rack.


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