Pre-heat the oven to 200 ºC. Line the baking tray with non-stick baking paper.
Unroll the pastry sheet, leaving it on the greaseproof paper packaging, and place on your work surface.
Evenly spread the Biscoff spread over the pastry, leaving a 1cm gap along one long edge.
Roll up the pastry starting with the long edge without the 1 cm gap, using the greaseproof paper packaging to help you.
Keep rolling until you have made a 'Swiss roll'. When you have finished rolling the pastry up, make sure it is seam side down.
Use a large serrated knife, such as a bread knife, to carefully cut into 16 spiral shaped slices.
Place on the lined baking tray, leaving gaps between each swirl. Press the seam on each to ensure a good seal.
Brush the swirls with a little skimmed milk, then place in the preheated oven for 15 - 20 minutes, until golden and crisp. Place on a cooling rack to cool or serve warm fresh from the oven.