The Australian Women’s Weekly Food Magazine - - Snuggle Up Baking -

2 cups (300g) plain flour

250g cream cheese, chopped

coarsely, soft­ened

250g chilled but­ter, chopped

coarsely, soft­ened

¼ cup (55g) caster sugar

1 tea­spoon vanilla ex­tract ¼ tea­spoon salt

½ cup (160g) rasp­berry jam

100g dark choco­late, chopped finely ½ cup (55g) wal­nuts, chopped finely ¼ cup (55g) raw sugar

1 Pre­heat oven to 180°C/160°C fan. Line two oven trays with bak­ing pa­per.

2 Process flour, cream cheese, but­ter, sugar, ex­tract and salt in a food pro­ces­sor un­til mix­ture just comes to­gether. Turn out onto a lightly floured sur­face; shape into a disc. Wrap in plastic wrap; re­frig­er­ate for 30 min­utes or un­til firm.

3 Di­vide dough into two even por­tions. Roll one por­tion on a lightly floured sur­face un­til 5mm thick and 30cm round. Spread half the jam evenly over dough; sprin­kle with half the choco­late and half the wal­nuts. Us­ing a sharp knife, cut the round into quar­ters. Cut each quar­ter into three wedges. Start­ing from the wide end, roll dough to en­close fill­ing. Place on tray, seam-side down. Re­peat with re­main­ing dough. Sprin­kle evenly with raw sugar.

4 Bake for 30 min­utes, swap­ping trays half­way through cook­ing time, or un­til lightly golden and cooked through. Trans­fer to a wire rack to cool.

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