Recipe: Cranberry and macadamia swirls
How to Make:
- Use an electric beater to beat the butter in a large bowl until creamy. Add the sugar and beat until light and pale. Beat in the vanilla and egg. Add the combined flour. Use a round-bladed knife in a cutting motion to mix until the dough starts to come together.
- Turn onto a lightly floured surface. Knead gently until just smooth. Wrap in non-stick baking paper and place in the fridge for 10 minutes to rest. Roll out on a large sheet of lightly floured non-stick baking paper to a 5mm-thick, 36 x 28cm rectangle. Spread with the fruit mince, almost to the edges. Sprinkle with cranberry and macadamia. Starting with the long side closest to you, and using the paper as a guide, roll up to form a log.
- Preheat oven to 180?C. Line 2 baking trays with non-stick baking paper. Cut the log into 1cm-thick slices. Arrange the biscuits on trays. Bake for 10-15 minutes or until light golden. Set aside on trays to cool completely.
- Drizzle chocolate over biscuits. Set aside until set.
Time for preparing:
15 min.
Servings:
28
Ingredients:
- 200g butter
- 100g (1/2 cup) caster sugar
- 1 teaspoon vanilla essence
- 1 egg
- 225g (1 1/2 cups) plain flour, sifted
- 105g (3/4 cup) cornflour, sifted
- 410g jar fruit mince
- 50g (1/3 cup) dried cranberries, coarsely chopped
- 60g (1/3 cup) macadamias, finely chopped
- 150g white chocolate, melted
