Cottage cheese and oil
Pastry (1)
FOR BRUSHING:
1 oz (30g) soft butter or marg.
FILLING:
2 tb (heaping) sugar
1 pk Vanillin sugar
1 3/4 oz (50g) currants (washed and
Well drained)
2 1/2 oz (70g) sultanas (washed and
Well drained)
1 3/4 oz (50g) almonds (blanched
And finely chopped)
ICING:
6 oz (170g) icing sugar
2 tb (about) hot water

roll out the pastry to a rectangle 14X18 (45X35cm) and brush with the fat.
FOR THE FILLING: mix together the filling ingredients and distribute evenly
over the pastry. Starting from the shorter side, roll up like a swiss roll.
Then use a sharp knofe to cut off slices about 1 1/4 in. (1 1/2cm) thick.
Lay these on a greased baking sheet and flatten slightly. OVEN: preheat for
5 min. at very hot BAKING TIME: 15-20 minutes FOR THE ICING: sieve the
icing sugar and blend with as much of the water as will give a good coating
consistency. Ice the currant wheels while still hot