Honey curls

Recipe from: 4/24/2003 12:00:00 AM
Ingredients 17
Servings 20
Time

Ingredients

  • DOUGH
  • 375
    ml
    cake flour
  • 2
    ml
    salt
  • 15
    ml
    baking powder
  • 1
    ml
    ground ginger
  • 1
    ml
    ground cloves
  • 1
    extra-large egg, whisked
  • 40
    ml
    butter, melted
  • 50
    ml
    milk (approximately)
  • 25
    ml
    softened butter
  • FILLING
  • 100
    ml
    fruitcake mix
  • 50
    ml
    soft brown sugar
  • 2
    ml
    ground cinnamon
  • GLAZE
  • 50
    ml
    honey
  • 25
    ml
    brown sugar
 

Method

 
Preheat the oven to 170 °C and grease a baking sheet with butter.
Dough
Sift together the dry ingredients.
Add the egg, melted butter and enough milk to form a soft dough and mix well.
On a floured surface roll out the dough into a 4 mm thick rectangle.
Spread the dough with the softened butter.
Filling
Sprinkle the fruitcake mix, sugar and cinnamon evenly over the buttered dough rectangle.
Roll up lengthways (as for a Swiss roll) and chill until firm.
Glaze
Spread the prepared baking sheet with the honey and sprinkle with the sugar.
Cut the dough roll into thin slices using a sharp knife and arrange on the baking sheet.
Bake for 12 to 15 minutes or until just done.
Remove from the baking sheet immediately, using a spatula and transfer to a wire rack, arranging with the glazed side facing up to cool.
Store in an airtight container with the glazed side up.
Cook's note:
These cookies will still be soft when they come out of the oven.
Don't bake longer than the time given in the recipe - the cookies will harden once cool.
 

Read more on: bake  |  fruit
 

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