Ginger and Raisin Whirls

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Preparation info
  • Makes

    12

    • Difficulty

      Medium

Appears in
The Ultimate Bread Machine Cookbook

By Jennie Shapter

Published 2010

  • About

Tasty spirals of buttery pastry, studded with dried fruit and crystallized ginger.

Ingredients

Method

  1. Roll the pastry into a 30 × 23cm/12 × 9in rectangle. Cream the butter, sugar and nutmeg together and spread over the dough. Finely chop the ginger and peel. Sprinkle over the dough with the raisins. Lightly oil two baking sheets.