Cinnamon and raisin swirls

Method

1. Preheat the oven to 200°C/fan180°C/gas 6. On a floured surface, roll out the pastry to a rectangle measuring about 30cm x 40cm.
2. Beat together the butter, sugar and cinnamon in a bowl, then spread over the pastry. Scatter with the sultanas, then roll the rectangle from the short side to make a sausage. Chill for 10 minutes until completely firm. Then, with a serrated knife, cut into 16 x 1.5cm slices. Lay flat-side down on a baking sheet and press them slightly so they spread out a little. Chill for 20 minutes.
3. Brush with the egg mixture. Sprinkle with sugar and bake for 18-20 minutes until golden. Serve warm, sprinkled with sugar.

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