These make a nice change from the usual chocolate/vanilla pinwheels. It was a special request from the 5-year-old. I used raspberry powder as that's what I had in the pantry, but any berry flavour will work well - strawberry, cherry, blueberry.

250g butter or vegan butter
1 c caster sugar
1 tsp vanilla extract
3-4 c flour (I used spelt)
1 tsp baking powder
1 tsp salt
2 tbsp raspberry/strawberry Fresh As powder
few drops red food colouring or beetroot juice

Cream butter, sugar and vanilla until pale and fluffy. Fold in flour, baking powder and salt and mix to form a dough. Halve the dough, wrap one half in  cling film and put in fridge for an hour.

Add berry powder and colouring to the other half and mix in. Wrap in cling film and put in fridge for an hour.

Once dough is firm roll out the plain dough onto a sheet of baking paper to a rectangle shape .5cm thick.

Roll the berry dough onto another sheet of baking paper the same size. Place the berry dough on top of the vanilla and peel off the top baking paper. Using the bottom baking paper, roll up the dough lengthways as tightly as you can without squishing.

Wrap the log in cling film and place in the fridge or freezer to firm up for another hour or so.

When ready to bake, preheat oven to 180C and line 2 baking trays with baking paper.

Remove the dough logs and cut into rounds .5cm thick. Place on the baking trays leaving room for spreading. Bake for 12-15 min, rotating the tray halfway through. The biscuits should be lightly browned on the edges. Remove from oven and let cool on a wire rack.