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Cranberry pinwheels

  • 15 minutes
  • 15 minutes
  • Makes 12
Cranberry pinwheels


  • 3 cups self-raising flour
  • ½ teaspoon salt
  • 2 tablespoons caster sugar
  • 50 grams butter
  • about 1½ cups milk
  • Filling
  • 25 grams butter, melted
  • ¾` cup (100 grams) Craisins (dried cranberries)
  • 1-2 tablespoons mixed peel
  • 1½ teaspoon ground ginger
  • 1 tablespoon caster sugar
  • Topping
  • 1 tablespoon butter, melted
  • 1 tablespoon caster sugar


  1. Sift the flour and salt into a large bowl. Stir in the sugar. Cut in the butter until the mixture resembles crumbs. Make a well in the centre. Pour in the milk and mix quickly with a knife to make a soft dough.
  2. Knead lightly on a floured board. Roll out the dough to a 33cm x 25cm rectangle. Brush the dough with melted butter. Combine the craisins, mixed peel, ginger and caster sugar. Sprinkle over the dough, leaving a 1cm edge all the way round.
  3. Roll up the dough from the long edge, cut into 12 even-sized pieces. Arrange in a lightly greased 25cm, round cake tin. Brush the top with butter and sprinkle with caster sugar.
  4. Bake at 220ºC for 15 minutes or until cooked. Serve warm.

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