As we enter the festive season, I love baking something great to share with friends and family. This recipe brings back memories of aromas wafting from the kitchen as Mum baked these biscuits. I’ve tweaked the recipe slightly to make even more festive.

Set oven to 200 degrees C (390 F) fan

Ingredients – Biscuit 

• 114g (4oz) plain flour
•  114g (4 oz) self raising flour

(for USA use 8 oz all purpose flour + 2 teaspoons of baking powder)

• pinch of sea salt
• 114g (4 oz) butter, at room temperature
• 114g (4oz) caster sugar
• 1 egg, beaten

Ingredients – Fruity Filling

• 4 dessertpoons of raspberry jam
• 125g (4.5 oz)mixed dried fruit – I use raisins, cranberries, cherries & blueberries
• 2 tablespoons of roasted chopped hazelnuts
• 1 teaspoon of lemon zest
• 1 teaspoon of cinnamon

For serving – 2 teaspoons sieved icing sugar mixed with 1/4 teaspoons of cinnamon

Method

• Sieve flour and salt into a large bowl
  

  Butter & flour rubbed in to form crumbs

• Rub in the butter until it forms fine crumbs
• Add sugar and  3/4 of the beaten egg, mix until well combined and forms a smooth dough
• Add a bit more egg if dough too stiff
• Divide into 4 balls, wrap each in cling film and chill for 15 minutes
  

  Dough ball rolled into a rectangle

• Roll each dough ball into a long rectangle (see picture left)
• Spread jam leaving a small gap round the edge
• 

  Jam, fruit, nuts, zest & cinnamon added

  Sprinkle on 1/4 of fruit, nuts, lemon zest and cinnamon (see picture right)

 

 

 

 

 

• Wet the edges with water and roll up (see picture left)
• Repeat for other 3 dough balls

Bake on a greased baking sheet for 15 minutes, turn oven down to 140 C (280 F) and bake for a further 3-5 minutes

• 

  Rolls ready to bake

  

  Baked biscuit rolls just out the oven

• Cool on baking sheet and when cool sprinkle with cinnamon icing sugar
• Cut with a sharp knife into slices

 

Fruity festive biscuits – the perfect partner for  tea.