Neapolitan Biscuits

Cream the butter with the 120g of icing sugar until fluffy and pale in colour. Sift the flour, cornflour, and baking powder and add to the butter mix. Combine to a smooth dough. Divide the dough evenly into three.

To one part, add the vanilla paste and additional 1 tablespoon of icing sugar and mix well. Add the sifted cocoa to the second batch of dough, and the raspberry powder and food colouring to the third.

Divide each dough type in half and roll each half into a log shape. You should end up with six logs of similar length and width. Mixing up the colours, bring each log together into one cylinder.

Cut the cylinder in half width wise, then press and roll each section together so there are no air pockets. It is easiest to do this by placing each cylinder into a large piece of cling film, rolling the log up in a cracker shape, and twisting the free ends.

Roll along the bench, twisting and increasing the tension of the plastic, then tie off the ends. Each cylinder should be about 15cm long. Refrigerate the dough for at least 30 minutes (or freeze or until required).

Preheat the oven to 150 degrees. Line a couple of baking trays with baking paper. Unwrap the dough and cut each cylinder into 1cm slices. Arrange the slices on the lined trays and bake for 20 minutes.

Once baked, cool for a few minutes then transfer to a rack to finish cooling. Store in an airtight container.