Prepare a large baking tray/sheet or 2, by lining with baking/parchment paper. Also prepare your area that your will roll out the dough on. I like to use baking/parchment paper to save on the mess. Cut out a piece 35cm at its longest (14″). Have some additional flour or icing/powdered sugar handy for rolling out
Heat the oven to: 220°c/200°c Fan Oven/ 425°f/Gas Mark 7.
Add the butter & flour (& baking powder if using) to a medium bowl. By hand or using a pastry blender, ‘rub in’ the butter to the flour, to a ‘breadcrumb’ like consistency. However, there isn’t much butter in this recipe, so only a light rubbing of the flour & butter between your finger-tips is required. You can also use a pastry blender/cutter to do this.
Next add in the spices, salt, sugar & zest & mix through. Make a well in the middle & add in the egg. Give it a whisk in this hole, & then add in half of the milk, & mix just the milk & egg together.
Now mix the milk & egg with the dry ingredients. Keep pushing down on the flour, & let it take on as much of the liquid as possible, before adding in any more small drops of the milk. You want the mixture to come together into a very rough ball that will be just a little sticky. You might not need all the milk, or might need a little more.
Place your ready-cut piece of baking/parchment paper down & dust that & your rolling pin with some icing/powdered sugar. If you use powdered sugar it helps stop sticking, but doesn’t mess with the structure of the bake like if you use flour.
Next form the dough into a rough ball & place onto the centre of the paper & form into a square or rectangle. Add some icing/powdered sugar on you hands if needed.
Roll out the dough to a rectangle of about size 22.5 x 30cm (9×12″). If your dough is too sticky, sprinkle on more powdered sugar on top of the dough & tuse a second sheet of paper on top for rolling out.
Spread the mincemeat filling on top on the rolled out dough. Carefully bend over the end of dough nearest you & roll up the dough. Squeeze a little once at the end & press down the seam to make it stick together, and leave seam side down.
Using a long sharp knife, cut the roll of dough into slices about 1.5cm (2/3″) wide. This will make about 15 slices. If you need to, you can coat your knife in some more powdered sugar.
For each slice, lift carefully & place on top of your prepared baking tray/sheet, & then re-shape any that have got a little squashed and lost their shape on cutting.
Leave at least 2.5cm/1″ gaps between the slices, and then pop in the oven to bake for 14-20 minutes. Ready when golden & the undersides are set & firmed up. Remove from the oven, & place on top of the cooling rack for 5 mins, before transferring, paper and all to the rack to cool down completely.
While the swirls are cooling, prepare the glaze by simply starting with your sieved icing/powdered sugar & add very gradually juice from 1/2 a lemon. Don’t add all liquid at once. If you want you can add some orange or pineapple extract if you have any (I used 10 drops, 2 tsp orange extract & a splash of lemon extract but you can also just use lemon juice and water). You want a thick but pourable consistency.
Once the swirls are cooled, simply use a small spoon (or a piping bag with a tiny hole or piping nozzle), & drizzle the glaze across all the swirls. If using a small spoon, I recommend holding the spoon high above the bake, and it will produce a thinner drizzle and look that bit better. Leave to set up for 15-30 minutes if you can wait!