Cinnamon and Sultana Swirls
Ingredients
1lb home-made puff pastry, or a 500g pack of frozen, defrosted at room temperature for about two hours
2oz/50g castor sugar (I like the brown type)
2oz/50g sultanas, roughly chopped
1 tablespoon cinnamon
Method
Preheat oven to 200°C/400°F/gas mark 6.
Line a baking tray with greaseproof paper.
Mix the sultanas, sugar and cinnamon together in a bowl.
Lightly flour a board and rolling pin, then roll out the pastry to about 12 inches by 8 inches, and a quarter of an inch thick.
Moisten the surface very slightly and then sprinkle the sultana mixture evenly across it.
Roll up as tightly as possible, like a Swiss Roll, and then slice into discs about half an inch wide.
Lay them flat on the baking tray, about two inches apart, and bake in the upper part of the oven for about ten minutes, when they will be puffy, golden brown at the edges, and delicious.
Leave to cool on a wire rack, store in a cake box or tin.
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Acknowledgements
I would like to thank my son, Robin Ashley, for his sterling research and editorial assistance over the summer, without which this book would never have been finished. Also, my grateful thanks to my many internet friends, who sent me their brilliant dog treat recipes – I could choose only one for the book, but I intend to make them all.
About the Author
Trisha Ashley was born in St Helens, Lancashire, and gave up her fascinating but time-consuming hobbies of house-moving and divorce a few years ago in order to settle in North Wales. She is a Sunday Times bestselling author.
For more information about Trisha please visit www.trishaashley.com, her Facebook fan page (Trisha Ashley Books) or her Twitter account @trishaashley.
By the same Author
Sowing Secrets
A Winter’s Tale
Wedding Tiers
Chocolate Wishes
Twelve Days of Christmas
The Magic of Christmas
Chocolate Shoes and Wedding Blues
Wish Upon a Star
Finding Mr Rochester
Every Woman for Herself
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