Berry and sultana scrolls

1.Line a baking tray with baking paper. Sift flours into a bowl; add husks to bowl. Using fingertips, rub butter into flour mixture until mixture resembles fine crumbs. Make a well at centre. Add milk and sultanas. Using a round-bladed knife, stir until dough just comes together. Turn out onto a lightly floured surface; knead until smooth.

2.Place dough on prepared tray; shape into a 26cm x 22cm rectangle. Spread fruit over the dough. leaving a 2cm border. Working from a long edge, roll up firmly in the baking paper. Twist ends of paper to seal, then chill dough roll for 15 minutes.

3.Preheat oven to 220°C (200°C fan-forced). Remove paper from dough roll. Cut roll into 12 slices Place slices, cut-side up, side by side, on a lightly greased baking tray. Bake for 10-12 minutes or until risen and golden brown. Cool on tray. Dust scrolls with icing sugar to serve.