150g (⅔ cup) unsalted butter, softened, plus extra for greasing
150g (⅔ cup) cream cheese or curd cheese
1 tablespoon caster (superfine) sugar
pinch of salt
220g (1½ cups) plain (all-purpose) flour, sifted, plus extra for dusting
about 3 tablespoons apricot jam
1 egg, beaten, for glazing
ground cinnamon mixed with caster (superfine) sugar, to decorate (optional)
For the filling
100g (1 cup) chopped walnuts
50g (¼ cup) caster (superfine) sugar
2 teaspoons ground cinnamon
160g (1 cup) chopped sultanas (golden raisins) or raisins
Make the dough first as it has to be chilled.
Beat the butter with the cream cheese or curd cheese till smooth and light. Add the sugar and salt, then fold in the flour and form into a manageable dough.
Wrap in cling film (plastic wrap) and chill in the fridge for about 2 hours. Meanwhile, prepare the filling.
Preheat the oven to 180ºC/ 350ºF/Gas Mark 4, place the walnuts on a baking tray and roast them for about 15 minutes.
Cool, then mix with the sugar, cinnamon and sultanas or raisins.
On a lightly floured surface, roll the dough out into a rectangle about 40cm (16inches) long and 15cm (6inches) wide, and about 5mm (¼inch) thick. Spread the dough with a thin layer of apricot jam. Sprinkle with the filling, press it into the jam, and roll up the dough from the short end to form a log, making at least three turns.
Wrap in cling film and chill the log in the fridge for about 1 hour.
Preheat the oven to 180ºC/ 350ºF/Gas Mark 4. Butter a baking tray and line it with parchment paper.
Cut the log into 2cm (¾inch) slices and lightly brush the sides with the beaten egg. Sprinkle a little mixed cinnamon and sugar over the slices if you wish.
Place on the prepared tray and bake for 20– 30 minutes until golden.
Make sure the undersides of the cookies don’t burn. Cool.