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Reader recipe: Christmas cinnamon swirls


Makes: 25
timePrep time: 1 hr
timeTotal time:
Reader recipe: Christmas cinnamon swirls
Recipe photograph by Kris Kirkham

Reader recipe: Christmas cinnamon swirls

Judith Gluyas from Lancashire won our recipe competition with her biscuits, combining a stylish look with classic festive flavours. ‘These biscuits have all the flavours of Christmas – oranges, dates and cinnamon. I keep some in the freezer ready to bake, in case of unexpected guests,' she says

Makes: 25
timePrep time: 1 hr
timeTotal time:

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Nutritional information (per serving)
Calories
179Kcal
Fat
8gr
Saturates
5gr
Carbs
26gr
Sugars
17gr
Fibre
1gr
Protein
2gr
Salt
0.2gr

Ingredients

  • 300g pitted dates, finely chopped
  • 2 tbsp clear honey, orange blossom if possible
  • 1 tbsp ground cinnamon
  • zest and juice of 1 orange
  • 225g soft butter
  • 140g caster sugar
  • 300g plain flour, plus extra to dust
  • 150g icing sugar

Step by step

Get ahead
Make to the end of step 4 the day before, or freeze unbaked dough in slices and bake for 2 minutes longer from frozen. The finished biscuits keep for 4 days in an airtight tin.
  1. Place the dates, honey, cinnamon, orange zest and juice in a saucepan and add 150ml water. Bring to the boil, reduce the heat and simmer gently for about15 minutes, uncovered, until you have a thick, soft paste. Remove from the heat and set aside to cool.
  2. Beat together the butter and caster sugar, either by hand or with an electric whisk, until pale and creamy.
  3. Sift in the flour with a pinch of salt and use a wooden spoon to mix to a soft dough. Shape into a disc, wrap and chill for 30 minutes until a little firmer.
  4. Roll out on a floured surface to a 28cm square and evenly dollop the date mixture over the dough, spreading it out with the back of a spoon to cover. Roll up as tightlyas possible, keeping the date mixture evenly distributed in the roll. Wrap and chill for at least 1 hour.
  5. Preheat the oven to 190°C, fan 170°C, gas 5. Unwrap the roll and use a serrated knife to cut it into 1cm-thick slices – you should get about 25. Place on lined baking trays, re-shaping into neat rounds if necessary, and bake for 23-25 minutes until lightly browned. Leave to coolon the trays for 5 minutes before transferring to a wire rack to cool completely.
  6. Sift the icing sugar into a bowl and add just enough water to give a thick drizzling consistency.
  7. Pipe or drizzle lines back and forth over the cinnamon swirls and leave to set.
     
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