Raspberry Swirl Biscuits
Last week I spent a couple of days at Seasoned teaching groups of secondary school children how to bake. This was one of the recipes they made. I chose this recipe as it is a twist on traditional baking and they had to use both team work and perseverance to get the recipe to work. They all did fabulously well and as the coach pulled away from the building I could see everyone opening their cookery tin with glee and delving into the biscuits.
Hands up I do use big fat fake raspberry flavouring in these. It doesn’t taste anything like real raspberries but has a nostalgic taste. If you wanted you could try adding powdered dried raspberries to the pink dough for a bit of authentic berry. I get raspberry flavouring in Asda.
As for the colour I use gel dyes as they don’t water down the dough and you get an intense colour. I just used a small amount of red to get this pink colour
The key to working with doughs like this is to chill the dough and then chill it even more. You can even freeze the dough meaning you can have freshly baked biscuits at your disposable. This could be seen as a good or a bad thing.
Raspberry Swirl Biscuits
Makes 20-30 biscuits
- 220g butter
- 220g caster sugar
- 1 egg, large
- 2 tsp raspberry flavouring
- 370g plain flour
- red or pink food dye gel
- hundreds and thousands
- Cream together the butter and sugar until light and fluffy then mix in the egg and raspberry flavouring. Sift in the flour and mix until you have a smooth, well combined dough.
- Split the dough in half, colour one of the pieces with the food dye gel. If you are using a stand mixer put this half of the dough back in the mixer add a small amount of dye and beat until colour well mixed into the dough.
- Place one piece of dough between two sheets of baking parchment. Roll out until dough is around 4mm thick and slightly smaller than an A3 piece of paper. Repeat with the other ball of dough, then chill the dough sheet for 30 minutes.
- Take the dough of the fridge, remove one side of the baking parchment then flip one piece of dough on top of another. Place the baking parchment on top and roll the dough a bit more to help the two layers to merge. Then starting with the long side tightly roll the dough into a long sausage. I find this easier to do by rolling the dough towards me. Wrap well in clingfilm. Roll the dough back and forth to get a tight cylinder and get rid of any bubbles in the dough. You’re aiming to roll a cylinder that has a diameter of around 4cm.
- Unroll the clingfilm and place this and the dough in a shallow baking tray. Sprinkle a generous amount of sprinkles over the dough and roll it over to embed the sprinkles in the dough. Of course you can do this stage without the baking tray but a warning – hundreds & thousands roll for miles. Wrap the dough back up and place it back in the fridge for another 30 minutes.
If you wanted to freeze some of the dough do it at this stage.
- Preheat the oven to 160°c (fan)/180°c then take the dough out of the fridge and cut into rounds about 4mm thick. Place on a lined baking tray and bake for 12-15 minutes until they are only just beginning to turn golden brown. Just be careful, due to the sugar content of the biscuit they can go from uncooked to burnt in a very short time
- Once the biscuits have baked transfer to wire rack and leave to cool completely.
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