Maple Cinnamon Pinwheels - cooking recipe

Ingredients

300 g plain flour
185 g margarine
100 g brown sugar
1 egg yolk
2 tablespoons maple syrup
Filling
60 ml maple syrup
40 g finely-chopped walnuts (toasted)
3 teaspoons cinnamon sugar

Preparation

Crumb together flour, butter and sugar with fingertips until combined. Add egg yolk and maple syrup, knead until mixture forms a ball.
Knead dough on a lightly floured surface until smooth; cover; refrigerate for one hour or freeze for 20 minutes.
Roll dough between the sheets of baking paper to 28cmx48cm rectangle; spread filling evenly over dough, leaving 1 cm border.
Using paper as a guide, roll the dough tightly from long side to enclose the filling, wrap roll in plastic wrap, and refrigerate for a further 30 minutes/freeze for 20 minutes.
Remove plastic from roll, cut roll into 1cm wide slices. Place slices about 2cm apart on oven tray covered with baking paper. Bake in a moderate oven (180 degrees fan forced) for about 15 minutes or until browned. Stand for 5 minutes before lifting onto wire racks to cool.