Chocolate spice swirl cookies

If you love a sweet treat with a twist (get it?), these chocolate spice swirl cookies are a must-try. With rich choc flavour and a hint of warming spice, they’re perfect for festive gatherings, afternoon tea, or an indulgent snack.

These cookies look just as good as they taste—like a bakery-style treat made right in your own kitchen!

To prove I haven't totally lost it, I made something a little more normal for Halloween this year as well as the crazy brain piñata cake with oozing bloody maggots.

I just can't let the holiday pass without doing something orange.

Why is it that Halloween and the colour orange are so synonymous? Yet another question I pondered as I walked past my orange bucket filled with lollies to hand out to the adorable trick-or-treaters tomorrow night.

This year I will remember to be watered, fed and have been to the bathroom before they start arriving. Last year we had such an onslaught when Will got home I had to throw the bucket at him and race to the bathroom because I'd been handing out lollies for nearly 2 hours straight (and I was preggas).

These little bites of deliciousness combine two of my favourite things - chocolate and cinnamon along with a tip of the hat to good old pumpkins in the form of pumpkin pie spice. I make up a little jar of it every now and then and add it to all sorts of things - not just pumpkin pie.

On Sunday, Ollie had pumpkin pie porridge for breakfast and I added a bit to my choc-banana afternoon smoothie earlier in the week.

These smelled amazing as they were baking. It was a bit of a made up recipe so I wasn't sure how they'd turn out taste-wise or appearance-wise but both got a big tick from me.

They're a fun little biscuit and you could use the recipe as a base for any holiday, tinting the orange any colour you like or just leaving it plain vanilla.

You can also make the dough log ahead of time and freeze it. I made it then realised my spiders for the photo hadn't arrived so popped it in the freezer.

The spiders never arrived sadly so I had to find a substitute which I have to say I probably like better. Who knew there was Halloween tinsel? Enjoy!

What about you? Are you celebrating Halloween? Will you be accepting trick-or-treaters?

Recipe

Chocolate spice swirl cookies

If you love a sweet treat with a twist (get it?), these chocolate spice swirl cookies are a must-try. With rich choc flavour and a hint of warming spice, they’re perfect for festive gatherings, afternoon tea, or an indulgent snack.

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Course: Snacks, desserts & condiments

Cuisine: Snacks and sweets

Keyword: chocolate, cookies, halloween

Prep Time: 2 hours hours

Cook Time: 10 minutes minutes

Total Time: 2 hours hours 10 minutes minutes

Servings: 30

Calories: 61kcal

Author: Claire Cameron - Claire K Creations

1x2x3x

Ingredients

• 85 g/3ozs butter softened
• 140 g/5ozs coconut sugar or caster sugar
• 1 free-range egg
• 1 teaspoon vanilla bean paste
• 180 g wholemeal flour or plain (AP flour)
• Red and yellow food colouring
• 1 tablespoon cocoa
• 1 teaspoon pumpkin pie spice

Instructions

• Beat the butter and sugar together in the bowl of an electric mixer until smooth and creamy.
• Add the egg and vanilla and mix until incorporated.
• Add the flour and mix until the dough comes together.
• Remove half the dough from the bowl.
• To the remaining dough, add a little yellow and red food colouring and mix until the dough turns orange.
• Remove the dough from the bowl, shape into a ball then flatten to a rectangle and wrap in plastic wrap.
• Return the rest of the dough to the bowl and add the cocoa and pumpkin pie spice.
• Mix until it is incorporated.
• Form the chocolate dough into a rectangle as well and wrap it in plastic wrap then refrigerate the two doughs for at least 30 minutes.
• Take the doughs out of the fridge.
• Dust the bench with flour and roll the doughs out to rectangles measuring approximately 35x28cm (14x11").
• Very carefully, lift the orange dough and place it on top of the chocolate dough. Using the rolling pin, roll them out a little to stick them together.
• Starting from the long side, roll the doughs together as tightly as possible into a log and then roll it along the bench to stick the layers together.
• Wrap the log in plastic wrap and refrigerate for at least an hour (the dough can also be frozen at this stage for up to three months).
• Pre-heat the oven to 180C (390F) fan-forced and line a baking tray with baking paper.
• Take the dough out of the fridge and trim the ends.
• Using a serrated knife, cut the dough into 1cm (0.5") pieces and place them on the baking tray leaving just a little space between them as they won't spread much.
• Bake for 10 minutes or until set.
• Leave to rest on the tray for 5 minutes and then transfer to a wire rack to cool.

Nutrition

Calories: 61kcal | Carbohydrates: 9g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 30mg | Potassium: 12mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 79IU | Vitamin C: 0.02mg | Calcium: 3mg | Iron: 0.3mg

Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations