Spicy Fruit Roll Biscuits

5 from 4 votes

A copycat Arnott's Spicy Fruit Roll recipe.

Prep Time45

Cook Time20

Course: Dessert

Cuisine: Australian

Servings: biscuits

Calories: 109kcal

Mince dried fruit using a mincer attachment or in a food processor or chopper.
Place into saucepan along with the rest of the ingredients for the fruit filling.
Bring mixture to the boil, stirring. Simmer for 2 minutes, stirring continually.
Transfer mixture to a bowl and place into the fridge to cool while you are making the biscuit mix.

Cream butter and sugar.
Add egg and beat again.
Fold in flour gradually and then knead mixture for a minute or two.
Form a ball and wrap in baking paper. Place in fridge for at least half an hour.
Separate mixture into two equal quantities to make it easier to work with. Roll out biscuit mixture on a floured surface to about 3mm in thickness.
Cut out rectangles 8cm wide.
Once fruit mixture has cooled, use a piping bag with a 3cm opening to pipe the fruit mixture along the rectangular strips of biscuit mixture.
Carefully fold over the biscuit layer using a spatula.
Roll into a tubular shape, positioning the join in the biscuit layer on the underside of the tube. Gently press along the tube to flatten slightly.
Cut into 4cm long pieces.
Place on a baking tray lined with baking paper, making sure the join in the biscuit layer is on the underside.
Place trays in fridge for at least half an hour.
Pre-heat oven to moderately hot (180 degrees celsius, fan-forced).
Taking trays from the fridge, place into pre-heated oven and bake for 20 minutes.
Allow to cool on baking trays for 10 minutes before removing the biscuits and placing on a wire rack to cool completely.