Orange And Lemon Pinwheels
|Butter/Margarine||4 Ounce, softened (About 100 Gram)|
|Caster sugar||4 Ounce (About 100 Gram)|
|Egg||1 , lightly beaten|
|Plain flour||10 Ounce, sifted (About 275 Gram)|
|Grated orange rind||1|
|Orange food coloring||1 Drop|
|Grated lemon rind||1|
|Yellow food coloring||2 Drop|
Lightly grease two baking trays.
Cream the butter or margarine with the sugar until very soft, light and fluffy.
Gradually add the egg, beating continuously.
Divide the creamed mixture in two.
Work half the flour, the orange rind and a few drops of orange colouring into one half of the creamed mixture and the remaining flour, the lemon rind and a few drops of yellow food colouring into the other half.
Knead each piece of dough lightly and roll out on a floured board to a rectangle measuring 30 x 15 cm/12 x 6 in.
Using a rolling pin to help you, carefully lay the sheet of lemon flavoured dough over the sheet of orange flavoured dough, then roll up lengthwise like a Swiss roll.
Wrap the roll of dough in cling film or foil and chill it overnight in the refrigerator.
Cut the roll into 5 mm/1/4 in slices and place the slices at intervals on the prepared baking trays.
Bake in a moderately hot oven (200 C, 400 F, gas 6) for 10-12 minutes, or until darkened in colour and cooked.
Remove the hot biscuits from the trays and transfer them to a wire rack to cool completely.