These lovely bites are upmarket versions of cinnamon swirls. Making the dough as thin as possible before rolling will give youThis recipe is from Bakeland: Nordic Treats Inspired by Nature by Marit Hovland (Greystone Books, 2018). She makes stunning cookies and cakes that look like flowers, snowflakes, etc, and these chocolate rocks, which truly rock.

Makes about 44


75g butter, at room temperature

1/3 c sugar

3 tbsp cinnamon


3 c (375g) flour

3 tsp ground cardamom

1/2 tsp salt

225g butter, at room temperature

1 c (200g) sugar (1 cup)

1 egg

200g dark chocolate for edging

In a small bowl mix all the filling ingredients together until smooth.

In a medium bowl whisk together the flour, cardamom and salt.

In a large bowl cream the butter and sugar until pale and fluffy. Mix in the egg until combined. Mix in the flour mixture until a soft dough forms.

Divide dough into 2 equal pieces. Roll each one into a log about 20cm long.

Place one log in between 2 pieces of baking paper and roll out into a rectangle about 50cm x 20cm. Spread with half of the filling, leaving 1cm on one of the short sides. Roll up from the other side as tightly as you can, using the baking paper underneath; the dough will be quite soft so avoid touching with your fingers. Once rolled, wrap in baking paper and put in the freezer for 30 mins. Repeat with the other log.

Preheat oven to 190C. Line 2 baking sheets with baking paper.

Cut your cinnamon logs into slices about .5cm thick and place on your baking sheets. Bake each sheet separately for 8-10 mins. Transfer to a wire rack to cool.

Melt chocolate over a bain marie. Roll edges of the cookies into the melted chocolate and place on a tray lined with baking paper to set at room temperature.