Jam roly-poly

Australian Women’s Weekly NZ - - CONTENTS -

SERVES 8-10 PREP AND COOK TIME 50 MIN­UTES

This recipe is tra­di­tion­ally made us­ing suet, a hard an­i­mal fat. This is not as read­ily avail­able as it was, so I’ve sub­sti­tuted frozen grated but­ter. The key to this recipe is keep­ing ev­ery­thing cold while you work.

1⅔ cups (250g) self-rais­ing flour ¼ tea­spoon salt 125g but­ter, frozen ½ cup (125ml) ice-cold wa­ter ½ cup (160g) rasp­berry jam (see Julie’s tip) 1 egg, beaten lightly 1 tea­spoon ic­ing sugar cus­tard and rasp­ber­ries, to serve

1 Pre­heat oven to 220°C (200°C fan-forced). 2 Com­bine the flour and salt in a medium bowl. Coarsely grate the but­ter into the flour mix­ture and stir through. Add the wa­ter, 1 ta­ble­spoon at a time, and mix to­gether with a but­ter knife un­til the mix­ture forms a soft dough. Turn dough out onto a floured sur­face; knead dough quickly un­til the dough comes to­gether. (If you have warm hands, soak them in

iced wa­ter and dry be­fore han­dling the dough.) The se­cret is to keep the grated pieces of but­ter in­tact; this makes for a lovely light pas­try. 3 Place the dough onto a piece of bak­ing paper. Us­ing a rolling pin, roll the dough out to a 20cm x 22cm rec­tan­gle. Spread the jam over the dough, leav­ing a 2cm bor­der around the edges. Roll the dough up into a cylin­der us­ing the bak­ing paper as an as­sis­tant. Pinch the ends of the roll closed. With the seam at the bot­tom, lift the bak­ing paper onto an oven tray. Brush the roly-poly lightly with the egg. 4 Bake roly-poly for 35 min­utes or un­til golden brown and cooked through. Dust with sifted ic­ing sugar. Serve warm with cus­tard and rasp­ber­ries.

Suit­able to freeze. Not suit­able to mi­crowave.

Jam roly-poly

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