Currant Wheels

Cottage cheese and oil Pastry (1) FOR BRUSHING: 1 oz (30g) soft butter or marg.

FILLING: 2 tb (heaping) sugar

1 pk Vanillin sugar

1 3/4 oz (50g) currants (washed and

Well drained) 2 1/2 oz (70g) sultanas (washed and

Well drained) 1 3/4 oz (50g) almonds (blanched

And finely chopped) ICING: 6 oz (170g) icing sugar

2 tb (about) hot water

roll out the pastry to a rectangle 14X18 (45X35cm) and brush with the fat. FOR THE FILLING: mix together the filling ingredients and distribute evenly over the pastry. Starting from the shorter side, roll up like a swiss roll. Then use a sharp knofe to cut off slices about 1 1/4 in. (1 1/2cm) thick. Lay these on a greased baking sheet and flatten slightly. OVEN: preheat for 5 min. at very hot BAKING TIME: 15-20 minutes FOR THE ICING: sieve the

icing sugar and blend with as much of the water as will give a good coating consistency. Ice the currant wheels while still hot