1 1/2 tsp baking powder
1/2 tsp salt
1 tbsp milk
Flour, for the work surface
100g hazelnuts, chopped
100g almonds, chopped
3 tbsp honey
1 tsp sugar
100 g candied cherries, chopped
1 tsp cinnamon
1 egg white
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
In a large bowl, combine the flour, baking powder, sugar and salt. Add the butter, milk and egg to the dry ingredients and knead into a smooth, pliable dough. Wrap in cling wrap and chill for 1 hour.
Preheat oven to 220°C (200°C fan-forced/425°F) and line a baking tray with grease-proof paper.
Spilt the dough into two halves and roll them out on a floured work surface into 15 x 35 cm rectangles approx. 4 mm thick.
To make the filling, dry roast the nuts in a pan. Remove the nuts from the pan and caramelise the honey and sugar until the mixture thickens. Stir in the nuts, cherries and cinnamon, and spread the mixture onto the dough rectangles.
Roll up tightly and cut diagonally into pieces 3cm-wide. Place on the baking tray and brush with egg white. Bake for 25 minutes until golden brown. Remove from the oven and sprinkle with cinnamon-sugar. Set aside to cool before serving.