Ingredients


1.375kg/3lb 1oz gluten free self-raising flour

200g/7oz caster sugar

550g/1lb 4oz shredded suet

5 lemons, zest only

about 700ml/1¼ pint water

375g/13oz lemon curd

50ml/2fl oz lactose free milk


Serves - 4









Method


Preheat the oven to 200C/400F/Gas mark 6. Place the gluten free flour, sugar, suet and lemon zest into a large bowl and mix thoroughly.

Make a well in the centre of the mixture then gradually add enough water to make a soft dough. Knead lightly until smooth and divide into five portions.

Roll each portion of dough out on a floured surface into a rectangle about 1cm/½in thick. Spread the lemon curd out on the dough leaving a 1cm/½in border.

Roll up from the short side into a pinwheel, seal the ends well with a little water and place onto greased baking trays. Brush with the lactose free milk.

Place in the oven for 35-40 minutes, or until golden brown.


Recipe adapted from: Good Food

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