Cinnamon and raisin sweet rolls with vanilla cream

1.Place flour in a blender and add butter and shortening (you may need to do this in batches depending on the size of your blender). Pulse until mixture comes together and is crumbly.

2.Transfer mixture to a large bowl, make a well in the centre and add the buttermilk. Stir with a fork until the mixture comes together.

3.Sprinkle a generous amount of flour on a clean workbench, tip out the dough and knead for 30 seconds.

4.Cut a 40cm length of baking paper. Place dough on top and roll out to cover almost the entire sheet (a rectangle 40cm x 25cm).

5.Spread the softened butter evenly on dough, avoiding a 1cm border all the way around. Stir together the brown and caster sugar, raisins and cinnamon in a small bowl then sprinkle over the butter.

6.Starting from one of the short ends of the rectangle, lift and tilt the baking paper then gently begin to roll up the pastry like a giant cigar. Lift the baking paper with the roll onto a baking tray and leave to set in the freezer for 20 minutes.

7.Preheat oven to 230°C.

8.Lightly spray a deep 30cm round pan or ceramic dish with canola spray. Remove dough from freezer and cut into 2.5cm slices.

9.Place rolls cut-side down in dish, keeping them compact. Transfer to middle rack of oven and cook for 15 minutes or until nicely coloured. Remove from oven and cool for 10 minutes.

10.To make vanilla cream, place icing sugar and cream in a bowl with vanilla and mint extract, if using, and mix to a thick paste.

11.Take the rolls out of the dish and transfer to a serving platter. Dust with icing sugar and garnish with flowers and strawberries if desired. Serve with a dish of vanilla cream.