PEPPERMINT SPIRALS

These fun biscuit lollipops are sure to raise a smile

MAKES about 24 ✳ PREP 30min, plus chilling, freezing and cooling

✳ COOK about 20min

✳ 200g (7oz) unsalted butter, softened, plus extra to grease ✳ 200g (7oz) granulated sugar ✳ 50g (2oz) icing sugar, sifted ✳ 1 medium egg ✳ 300g (11oz) plain flour

✳ ⅛-¼tsp red food colouring paste, enough to get a bright colour ½tsp ✳ peppermint extract ✳ 24 cardboard lollipop sticks, optional

1 Draw a 20.5 x 30.5cm (8 x 12in) rectangle on each of two large sheets of baking parchment. Flip over the parchment so ink is on the bottom. 2 In a large bowl, beat together the butter and both sugars with a handheld electric whisk until light and fluffy. Beat in the egg, followed by the flour, until combined. 3 Transfer half the dough to another bowl and mix in the food colouring and peppermint extract. Press each dough into a separate rectangle template, top each with another sheet of parchment, then roll each gently with a rolling pin to smooth. Chill both (still covered) for 15min. 4 Peel off the top sheet of parchment from each, then flip the red dough on to the plain-coloured dough. Peel off the top parchment, then trim long edges to neaten. With the help of the base parchment, tightly roll up the dough from one of the long edges. Wrap the whole dough sausage in parchment and freeze until solid – about 1hr. 5 Preheat oven to 180° (160°C fan) mark 4. Lightly grease 3 baking sheets. Unwrap the frozen dough and trim ends to neaten. Cut into 1cm (½in) thick slices, spacing them apart on the baking sheets. If using lollipop sticks, lightly press the slices on to the sticks. Bake for 20min or until lightly golden. 6 Cool on sheets for 1min, then transfer to a wire rack to cool completely. Store in an airtight container for up to 5 days.