Vanilla and Strawberry Swirls
Photography by Aaron McLean.
The flavour and colour combinations in this recipe are limited only by your imagination. Use a gel to get a rich deep colour and a concentrated fruit extract in the dough – but use sparingly as they are both very concentrated. I used a thin wooden skewer to add them in tiny drips.
INGREDIENTS
200 grams butter at room temperature
¾ cup icing sugar
2 cups plain flour
pinch of salt
1 teaspoon vanilla paste or extract
drop of red gel food colouring
about ¼ teaspoon strawberry fruit extract
METHOD
Preheat the oven to 170˚C.
Beat the butter and icing sugar until light and fluffy. Beat in the flour and salt. Remove half the dough and set aside.
Beat the vanilla extract into the dough left in the bowl then remove this and set aside.
Put the first portion of dough back into the bowl and add the strawberry extract and the food colouring. Beat until the colouring is fully mixed through and the dough is an even colour.
Roll out each piece of dough between two pieces of baking paper to a 22 cm x 30 cm rectangle. Place the vanilla dough on top of the red dough and using a ruler, trim the edges evenly and reserve the trimmed dough.
Using the baking paper for support, roll the dough from the long side into a firm log.
Slice the log into ½ cm rounds and fill any gaps with the reserved dough. Place the dough rounds on a lined baking tray and chill for 30 minutes to firm up.
Bake for 7-8 minutes, turning the tray for even cooking if needed. Transfer to a cooling rack. Makes about 24 biscuits
Pantry note: I used LorAnn brand strawberry oil for flavouring and Wilton gel colouring when making these biscuits. Both are available from Milly’s Kitchen. Order online for nationwide delivery from www.millyskitchen.co.nz
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.