Fig Rolls

in a bowl

80 g "free from gluten" plain flour ( a blend of rice tapioca potato maize and buckwheat)

40 g ground quinoa

3 tablespoons Royal icing sugar ( which contains egg white)

rub in 50 g diced butter

bind together with white wine (approx. 3 dessert spoons)

chill in the fridge while you make the fig paste.

in a pan

cook 10 small figs in just enough water to cover them until soft,

Blend to a smooth paste with 1 1/2 teaspoons rosewater.

Leave till cold.

Heat the oven to 180 degrees centigrade (160 fan)

Roll out the pastry in a rectangle 12 cm wide on baking parchment,

place a stripe of fig paste down the centre,

flip the pastry to cover the paste and press pastry edge lightly into pastry base.

Cut into individual rolls about 5 cm long

Place on parchment in a baking tray with the pastry seam hidden underneath

Bake about 20 minutes till the pastry is brown.