Coffee, fruit and nut spiral biscuits recipe

Name: Coffee, fruit and nut spiral biscuits recipe
Cook time: 2 h 30 min
Yield: 32
Ingredients: 100g butter, softened; 100g cream cheese, softened; 125g (1 cup) plain flour; 1 tbsp icing sugar; 1 egg, lightly beaten

December 14, 2017

Roll up, roll up: Coffee, fruit and nut spirals.Supplied

Time:2 hours +Makes:32

A recipe from the Good Food collection.

Ingredients

100g butter, softened
100g cream cheese, softened
125g (1 cup) plain flour
1 tbsp icing sugar
1 egg, lightly beaten

Filling

65g (⅔ cup) pecans, toasted
2 tbsp castor sugar
85g (⅔ cup) raisins
1 tbsp mixed peel
2 tbsp freshly made hot espresso coffee
2 tbsp apricot jam

Method

Step 1
Beat the butter and cream cheese in a bowl using electric beaters until well combined. Stir in the flour and sugar to form a dough. Shape the dough into a disc, cover with plastic wrap and refrigerate for 1 hour, or until firm.
Step 2
Meanwhile, to make the filling, place the pecans and sugar in the bowl of a food processor and pulse until the mixture resembles coarse breadcrumbs. Add the raisins and mixed peel and continue to pulse until roughly chopped. Transfer to a bowl, pour in the coffee and mix well. Set aside for 10 minutes, or until cool and all the liquid has been absorbed.
Step 3
Roll out the dough on a lightly floured work surface to form a 20cm × 40cm rectangle. Spread the jam evenly over the dough, then top with a layer of the pecan mixture. Starting from a long side, firmly roll the dough into a Swiss roll-style log. Cover with plastic wrap and refrigerate for 1 hour.
Step 4
Preheat the oven to 180C. Line a baking tray with baking paper.
Step 5
Cut the log into 8mm thick slices. Place the slices, in a single layer, on the prepared tray and brush with a little beaten egg. Bake for 10–12 minutes, or until golden. Transfer to a wire rack to cool completely.