*White Chocolate, Sour Cherry and Cardamom Rolls*
Makes 12

These smell heavenly when they are baking and are scrummy yummy!

8.5 ounces plain flour (2 cups)
4 tsp baking powder
1/2 tsp salt
2.5 ounces white shortening (1/3 cup)
6 ounces milk

To fill:
3 TBS softened butter
3 3/4 ounces soft light brown sugar (1/2 cup, packed)
1/2 tsp ground cardamom
6 ounces white chocolate chips (1 cup)
3 ounces of dried sour cherries, chopped (1/2 cup packed)

To glaze:
4 ounces of icing sugar, sifted
milk

Preheat the oven to 220*C/425*F/ gas mark 7.  Butter a baking sheet.  Set aside.

Whisk together the flour, baking powder and salt.  Cut in the shortening with a pastry blender until the mixture resembles coarse crumbs.  Add enough of the milk to make a soft dough.  You may not need it all.  Turn out onto a floured board and knead several times.  Pat out into a 12 by 8 inch rectangle.

Spread with the softened butter.  Sprinkle the brown sugar evenly over top.  Sprinkle the cardamom evenly over top. Scatter the chocolate chips and cherries over top.  Roll up as for a jelly roll from the long side, rolling it tightly and sealing the edges.  Slice into 12 even slices with a sharp knife.  Place cut side down onto the baking sheet, leaving space in between each one. 

Bake for 15 to 20 minutes until well risen and lightly browned.  Remove from the oven.  Whisk together the icing sugar and enough milk to make a smooth drizzle.  Drizzle this over the warm rolls.  Serve warm.  Delicious!