Yesterday, I came across a lovely looking chocolate bread online that used the technique of cutting and twisting the dough to create pretty patterns.

I thought it would work in biscuit dough, too, so this morning I gave it a try.

I made my usual rolled biscuit dough, then divided the dough into quarters. I rolled out one quarter into a round about 20 cm (8 in) in diameter and 1 cm (1/2 in) thick and placed it on an ungreased baking sheet. Then I spread jam generously over the entire round, and topped it with another quarter of dough rolled out to the same size, pressing gently to bind them together. With a knife, I cut the stacked round into 10 wedges, leaving the centre uncut. Then I gently flipped each wedge over, to give it a twist.

Then I did the same with the other two quarters of dough. For the round on the left, I flipped each wedge in the same direction. For the round on the right, I flipped adjacent wedges toward each other.

I baked them at 190°C (375°F) for about 20 minutes.

The results were pretty and yummy, too!