Well it’s to do with how these little biscuits are made. I start the process as if to make a classic pinwheel, then when it’s time to roll the doughs, I switch the action from a rolling one to a concertina-folding one.
Here’s a chocolate and spearmint flavour combo.
Here’s a twinning of chocolate and pistachio.
And here, chocolate is partnered with lemon.
I think I might arrange a liquorice and coconut marriage next time. Or maybe introduce almond to ginger.