This recipe is derived from one in an old M&S ‘Chocolate Cookery” book that Jennie gave me in Sheffield in 1984. The freezer dough method works very well for gluten-free as it makes the dough manageable even though it is very crumbly. Rolling and layering two pieces of gluten-free dough can be very challenging, so the recipe has very limited swirl.
If you really want a great swirled appearance then roll out each piece of dough separately and then placing them on top of each other before rolling them up and placing in the freeze – but this is much harder with gluten-free dough.
Numerous variations exist from simply forgetting the swirling and making them one flavor, to substituting ginger or cinnamon for the cocoa, or orange rind for the lemon rind. Alternatively add 2oz of nuts instead of 2oz of flour, or 2oz of gluten-free oats or oatmeal instead of 2oz of flour.
