- Jam Roly-Poly.jpg (46.22 KiB) Viewed 400 times
Takes: 50 minutes
Serves: 8
No nutritional information available.
Ingredients
- 250g self-raising flour, plus extra for dusting
- Pinch of salt
- 125g butter, frozen
- 150g raspberry jam
- 1 egg, lightly beaten
- Icing sugar, for dusting
Method
1. Preheat the oven to to 220°C/200°C Fan/Gas Mark 7. Combine the flour and salt in a bowl. Grate the butter into the flour mixture and stir through. Add 125ml cold water, 1 tbsp at a time, and mix with a rounded knife until the mixture forms a soft dough. You may not need all of the water.
2. Turn the dough out on to a floured surface and knead until the dough comes together. Try and keep as much of the grated pieces of butter intact.
3. Place the dough onto a piece of baking paper. Roll out to a 20cm x 22cm rectangle. Spread the jam over the dough, leaving a 2cm border round the edges. Roll the dough into a cylinder using the baking paper to help. Pinch the ends of the roll closed, and place the seam at the bottom. Lift the paper and roll onto a baking tray.
4. Bake for 35 minutes or until golden and cooked through. Dust with icing sugar and serve warm with custard and raspberries, if liked.
¡SHARE TOPIC!