Orange and Jam Swirl Cookies
Prep time
Cook time
Total time
Recipe type: Cookies
Serves: 30
  • 200 g/ 7 oz butter, softened
  • 110 g/ 3.9 oz/ ½ cup + 1 tablespoon caster sugar
  • 1 egg
  • 2 organic oranges, zest of both and juice of one (55 ml/ a little less than ¼ cup)
  • 250 g/ 8.8 oz/ 2 cups + 1 tablespoon all-purpose flour
  • 1 teaspoon Dr Oetker baking powder
  • 3 tablespoons jam of choice (I used rhubarb strawberry and blood orange jam)
  1. Beat together the soft butter and the sugar until pale and fluffy. Add the egg, orange zest and the juice of 1 orange. Mix well.
  2. Mix together the flour and the baking powder and fold them into the butter mixture. Knead quickly to form a dough, form a ball, wrap it into plastic foil and refrigerate for about an hour an a half or until firm enough to roll.
  3. Flour the working surface and the rolling pin and roll half of the dough into a rectangle. Spread 3 tablespoons of the jam evenly on the dough and roll into a sausage. Repeat with the other half of the dough. Wrap the rolls into plastic foil and place them in the freezer until about half frozen, my rolls needed about an hour and a half to reach a good cutting consistency.
  4. Preheat the oven to 180 degrees Celsius/ 360 degrees Fahrenheit.
  5. Take the rolls out the freezer and press them back into a nice form in case they have flatten a bit at the bottom side. Unwrap and cut into slices using a sharp knife. After slicing both rolls I had about 30 cookies.
  6. Line two baking sheets with baking paper and place the cookies on them. Bake for about 10 minutes per tray or until golden. Take out of the oven but leave on the tray for about 10 minutes before transferring to a wire rack. Let cool completely.
Recipe by It's all about home cooking at