100 g flour
60 g butter
40 g rosehip syrup
1 pinch of salt
rosehip jam, for filling
Combine flour and salt. Add butter and rub it in (with your fingertips or a pastry blender), till the mixture resembles fine crumbs. Add syrup and knead until smooth. Refrigerate for about 30 minutes. Using a rolling pin, roll out the dough thinly. Brush with jam, roll up and chill well. Cut into slices (1 cm) and bake at 180 deg C for about 15 minutes.