Christmas Fruit Rolls

Ingredients

2 1/4 cups (375g) plain flour
250g butter, halved
1/4 cup (60g) caster sugar
1 egg
1/2 cup (125ml) milk
1 tsp ground cinnamon
1 small green apple, grated
35g pecans, chopped
165g mixed dried fruit
1 1/2 tbs brandy or dark rum
2/3 cup (160g) caster sugar, extra
Icing sugar, to dust

Method

Sift the plain flour into a bowl. Rub in half the butter to form fine crumbs. Stir in sugar. Combine the egg and milk.
Use a flat-bladed knife to stir the egg mixture into the flour mixture until a dough forms. Knead on a lightly floured surface until smooth. Cover in plastic wrap and refrigerate for 1 hour.
Melt the remaining butter and combine with the cinnamon, apple, pecans, dried fruit, brandy or rum and extra sugar. Refrigerate for 1 hour.
Preheat oven to 180°C. Line 24cm springform pan with non-stick baking paper. Roll the dough out to a 25cm x 35cm rectangle. Spread the fruit mixture evenly over the pastry, leaving a 2cm border. Roll the dough up to enclose the filling. Refrigerate until firm.

Cut into 2cm thick slices. Arrange cut side up in the base of the pan. Bake for 30 minutes. Serve dusted with icing sugar.