Some are busy spiralizing courgettes to make courgetti dishes (a portmanteau most succulent). Others use their spiralizers for carrots to bring style to quinoa.

So it’s with a cheeky felicity that I proffer these Chocolate Spiral Biscuits for your pudding bowls. (See? Spiral. Phonetically twinned!). Although that’s where the similarity ends.

A buttery vanilla shortbread enveloped in a rich sweet chocolatey shortbread, as inspired by a recipe I found in a Green and Black’s Chocolate Recipe book. Gustav Klmit would approve of all the swirls.

To make about 12 spiral biscuits, you will need:

For the vanilla shortbread:
150g plain flour, sifted
125g butter, slightly salted, softened
50g golden caster sugar
½ tsp sea salt
1 tsp vanilla extract

For the chocolate shortbread:
125g plain flour
125g butter, slightly salted, softened
25g cocoa powder
50g golden caster sugar
A pinch of sea salt
50g milk chocolate, chopped up into small chunks

You’ll want to make shortbreads simultaneously (exciting!).

In a large bowl, for the vanilla shortbread, mix the softened butter with the sifted flour until it starts to form a dough. Add the sugar, salt and vanilla extract and combine together.

In another large bowl, for the chocolate shortbread, mix the softened butter with the sifted flour until it starts to form a dough. Add the cocoa powder, sugar and salt and combine together.

Keep both doughs separate, cover with cling wrap and put them into the fridge for 20 minutes.

On a lightly floured surface, roll out the vanilla shortbread to roughly 1/2 cm thick and place to one side.

Do the same with the chocolate dough and scatter the chocolate chunks over the top, before covering the chocolate dough with the vanilla dough.

Roll the doughs into a sausage shape and chop into slices (about 1 ½ cm thick).

Arrange on a baking tray and put them into the oven for 25-30 minutes and enjoy!

I do like to see spirals put to good use. Spiral-eyes!