I have made a number of changes to suit us, less sugar and a few other changes. I have now also used a different recipe for the pastry so it is less “crumbly” and more the texture of the shop bought ones.Filling
juice of 1/2 lemon
1 tbsp maple syrup
40g cornflourPut fruit, water, lemon juice, cornflour and maple syrup into bowl 100C for 5min speed 2
Put aside to cool.
15g Sour Cream
150g brown sugar
1tsp vanilla extract
350g plain flour
2 tsp baking powder
1/2 tsp bicarb of soda
1/4 tsp cinnamon
1/2 tsp salt
(For the pastry step I didn’t write the exact speeds and times down as I was doing this but basically around speed 5 for between 10 and 30 secs per step- its a pretty good pastry to work with)
Cream butter and sugar. Add sour cream and mix through
Add the brown sugar and mix until light and thick
Add eggs and vanilla and mix in speed 6 for about 20 secs
Add in flour , baking powder, baking soda, cinnamon and salt and mix in for around 20- 30 secs
On about speed 5 basically until its all mixed in.
Spread out into a rectangle about 20cm x 10cm in glad wrap and put in fridge for 2 hours.
After 2 hours pull out dough and roll out to a larger rectangle on a very well floured surface Divide into 3 long strips lengthways and spoon the filling along the middle about an inch wide .Wet one edge lengthways all the way along and roll the dough over to form logs Then slice into biscuit size pieces and place on to a baking tray lined with baking paper
Pop into a 180 preheated oven for around 15/20 minutes or until gold brown.