Ellie's lemon spiral biscuits

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

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.

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

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.

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

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.

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.

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.

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.