Ellie's lemon spiral biscuits

Method

• step 1

  Grease to 2 baking trays. Sift the icing sugar into a large bowl. Add the butter and stir it in until smooth

• step 2

  Grate the lemon rind on the small holes of a grater. Stir the rind into the mixture. Sift the flour into the bowl and stir in.

• step 3

  Stir the milk into the mixture. Then, put half into another bowl and add 3 drops of food colouring into 1 bowl then stir.

• step 4

  Make to balls of flattened dough with your hands and wrap them in plastic food wrap. Then, put them in the fridge for 1/2 an hour.

• step 5

  Sprinkle flour onto a clean surface. Use a rolling pin to roll the plain doughuntil it is about 25x15 cm (10x6 in) and 5 mm (1/4 in) thick

• step 6

  Roll out the pink dough until it is the same size. Brush the plain dough witha little water on 1 side then lift the other dough on top.

• step 7

  Using a sharp knife cut the edges of the dough straight. Roll it up from 1 of the long sides. Wrap it in food wrap then put in the fridge for another 30 mins.

• step 8

  Heat the oven to 180'C, 350'F, gas mark 4. Take the dough out of the fridge, unwrap it then cut into 5mm(1/4 in) slices. Then put them on the baking trays.

• step 9

  Bake for 12-15 mins. Leave them on the baking trays for 2 mins then use a spatula to move them onto a wired rack.