Ingredients
Serves 6-82 cups SR flour
1 cup plain flour
½ cup icing sugar
50g butter
400mls warm water
½ cup quandong sauce
½ cup chopped quandongs
½ cup rosella flowers
½ cup rosella syrup
50mls cherry liquor (optional)
Method
Fruit mix: In a saucepan add the quandong and the rosella flower syrup chopped quandongs and the halved rosella flowers and on a low heat simmer until the syrup and fruits thicken and reduce to a jam consistency. Add the cherry liquor. Set aside and let cool.
In a bowl sift flours and icing sugar. Rub the butter through until crumbly. Slowly incorporate the warm water and turn out onto a floured bench and knead until firm. Roll out the dough at 1cm thickness and spread the fruit mix over the top. Roll the dough into a huge pinwheel and brush down with milk and sprinkle with castor sugar over the top. Cook for 25 to 30 minutes or until golden brown at 180°C.
Serve with double cream or ice-cream.
For information about Australian native herbs, spices and fruits, visit: http://www.blackolive.net.au/native-herb-index/
For information about suppliers of indigenous produce, visit: http://www.blackolive.net.au/purchasing-outback-pride-native-australian-products/
Quandong sauce stockists:
http://www.outbackpride.com.au/retail-products/sauces-and-dressings/quandong-dessert-sauce