These swirls are made with wholemeal spelt shortcrust, which produces the most delicious melt-in-the-mouth bites of delight. And check out the scrumptious caramelised layer that forms on the bottom. Two for the price of one.
Place the flour, salt, cinnamon, sugar and butter cubes into a large mixing bowl. Rub the butter into the flour with your fingertips until the mixture resembles rough breadcrumbs. Small lumps of butter are actively encouraged, but do make sure all of the flour is coated.
Add three tablespoons of yoghurt and stir with a flat bladed knife. The dough should start clumping and coming together. If it looks too dry, add a further tablespoon of yoghurt.
Bring the dough together with your hands, form it into a square and place it back in the bowl. Cover with a cloth and leave in a cool place, or the fridge for ten minutes or so to firm up a little.
Lightly dust a rolling surface with flour, then roll the dough into a rectangle about 0.6 cm (¼ inch) thick. The long side should measure roughly 30 centimetres (12 inches).
Mix the sugar and cinnamon together for the filling, then sprinkle this evenly over the surface of the dough.
Roll the dough up as tightly as you can along the long side. Or if you prefer, fewer but larger swirls, roll up along the short side.
Dampen the edge with a little water and seal.
With a sharp knife, cut the resulting log into 24 even slices.
Space the slices well apart on two non-stick baking sheets or line some ordinary baking sheets with baking paper.
Leave in a cool place or the fridge, whilst you heat the oven to 180℃ (160℃ fan, 350℉, Gas 4.
Bake for twenty to twenty five minutes, depending on whether you've gone for smaller or larger swirls. They should be nicely golden, but not too brown. If they don't look ready, place them back in the oven for a further five minutes.
Once baked, remove from the oven and transfer to a wire rack to cool.
Meanwhile, mix the icing sugar (if using) with enough water to make a slightly runny icing. Drizzle over the swirls and leave to set. Alternatively eat straight away, whilst still warm.
Notes
If you prefer not to ice the swirls, brush them with milk or beaten egg before you bake them. Egg will give a lovely shiny bronzed top, but a slightly different texture too.For larger swirls, roll the pastry up widthways, rather than lengthways. You won't get as many pastries, but they will be substantially bigger. Bake them for an additional five minutes.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.