Vanilla spiral biscuits

Make the biscuit dough. Heat the oven to 200C/180C fan/ gas 6 and line a large baking sheet with baking parchment. Lightly dust a clean work surface with flour and divide the dough into three. Put one piece in a bowl and beat in enough red food colouring paste to make it a vibrant red using electric beaters. Clean the beaters and repeat with a second batch of dough and the green food colouring. Cover, then chill the dough for 15 mins.

On the dusted work surface, roll out the dough into neat rectangles, around ½cm thick. Make the red layer slightly larger, then layer on the green and finally the plain dough. Roll up into a tight spiral, brushing off any excess flour with a pastry brush, and return to the fridge to chill for 20 mins. Using a very sharp knife, trim the two ends then cut into 1cm thick slices and arrange on the baking tray. Bake for 10-15 mins until golden. Leave to cool on the tray for 15 mins before transferring to a wire rack to cool completely. Will keep in an airtight container for three days.