3 in 1 biscuits
- 250g butter, softened
- ¾ cup caster sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 ½ cups plain flour
- 8-10 drops red food colouring
- 1 tablespoon cocoa powder
Cream the butter and sugar together with a spoon in a bowl or using an electric mixer. Add the egg and vanilla and beat until smooth. Add the flour and mix until a smooth dough forms.
Divide the dough into four. Colour one portion with red food colouring and another with cocoa powder. I did this in separate small bowls with a knife, but you could knead the colour in.
Wrap the four dough portions separately in plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 180°C. Line two baking trays with non-stick baking paper.
Roll each piece of dough on a floured surface into a rectangle shape about 18cm x 20cm. To make swirly biscuits, place the pink dough on top of the plain dough, trim edges into a neat rectangle and roll into a log.
Repeat with the other plain dough and chocolate dough. To make the marbled biscuits, knead the trimmings together and roll into a log.
Slice the logs into 5mm width biscuits. Place biscuits on baking trays and cook for about 15 minutes until golden.
- These are lovely vanilla flavoured biscuits with the added attraction of colour and ‘movement’! Great fun for the kids to help with colouring, kneading, rolling and slicing.
- Choice of knife for slicing is of utmost importance. I went through five different types before I found one that didn’t result in squashed non-swirly biscuits. A serrated bread knife, using a very light slicing action!
- I make these gluten-free using gluten-free plain flour (e.g. Orgran or White Wings).
- Recipe created by Melissa Hughes for Kidspot.