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12
Medium
Published 2010
Tasty spirals of buttery pastry, studded with dried fruit and crystallized ginger.
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.