3 oz hazelnuts
3 oz margarine
3 oz liquid honey
¼ level tsp ground cardamon
1 oz caster sugar
1lb plain flour
4 ¼ level tsp baking powder
¼ pint milk
¼ pint water
4 oz icing sugar
glace cherries and angelica for decoration
Toast hazelnuts rub off the skins and finely chop.
Melt 1 oz margarine in a small pan.
Mix in honey, nuts and cardamon and put aside.
Sift flour, baking powder and caster sugar into a bowl.
Rub in remaining margarine until mixture resembles fine breadcrumbs.
Make a well in the centre, add milk and water.
Mix to a smooth dough.
Roll out on a floured board to an oblong 15" x 18".
Spread nut mixture over dough and roll up like a Swiss Roll.
Join the ends to form a ring and press to seal the join.
Put on greased and floured baking sheet.
Use a sharp pair of scissors to make 16 cuts each going halfway through.
Pull the pieces alternately to the inside and outside of ring.
Bake in the centre of a preheated oven at 400°F for 35 mins or until golden brown and cooked through.
Sift the icing sugar into a bowl and add enough water to make a thick glace icing.
Use this with cherries and angelica to decorate.
Eat the day it is made.