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Strawberry Cinnamon Swirls

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Servings: 16 cookies


  • 2 cups plain flour
  • ½ teaspoon baking powder
  • ½ cup caster/ superfine sugar
  • 4 1/2 oz 125g butter chopped
  • 2 free range eggs lightly beaten
  • 1/3 cup strawberry jam
  • 2 teaspoons ground cinnamon
  • powdered sugar to serve


  • In a large mixing bowl sift the flour, baking powder and sugar. Add the butter and rub in using your fingertips until the mixture looks like rough breadcrumbs.
  • Mix in the eggs slowly until you make a stiff dough.
  • On a sheet of parchment paper roll the dough out into a rectangle 8” x 12”. Spread over with the strawberry jam then sprinkle the cinnamon on top.
  • Carefully roll the dough up swiss roll style peeling off the paper as you go. Wrap the roll in plastic wrap and put in the refrigerator for half an hour.
  • In the meantime heat your oven to 350 (180C) and line a cookie tray with parchment paper.
  • When the dough has been refrigerated cut it into 16 pieces (I find this easiest by halving the log, halving the halves and halving each quarter twice again). Lay out cut side down on the cookie tray and bake for 15 minutes. Turn them on a wire rack to cool. Dust with a little powdered sugar to serve.