Cranberry pinwheels

Beat the butter and sugar in a mixing bowl until soft and creamy.

Beat in the egg and vanilla.

Stir in the flour, baking powder and salt and mix to a soft dough.

Form into a ball, wrap in cling film and chill for 1 hour.

For the filling

Mash the cranberries in a bowl and stir in the almonds, orange zest, cinnamon and brown sugar.

Roll out the dough on a lightly floured surface to a 25cm|10" square.

Spread with the cranberry mixture, leaving a 2cm|1/2" margin around the edges.

Roll up tightly, like a Swiss roll. Wrap in cling film and chill for at least 3 hours or overnight.

Heat the oven to 190°C (170° fan) gas 5.

Line a large baking tray with non-stick baking paper.

Cut the roll into 6mm|1/4" slices and place on the baking tray.

Bake for about 15 minutes, until lightly browned.

Cool on the baking trays for a few minutes, then place on a wire rack to cool completely.