Preheat oven to 400C Gas Mark 6.On a lightly floured surface, roll out
the pastry thinly and cut it into rectangles, measuring about 6-7.5
x 10cm. Melt the golden syrup in a pan. Stir in the breadcrumbs, ginger and
orange zest, and mix to form a fairly dry mixture. Spread each pastry rectangle with a
little of the mixture, leaving a border around the edge. Roll up the pastry with the filling
inside, seal both ends and crimp the end edges. Cut slits across the top of each roll. Place on a baking sheet, brush with
milk or beaten egg and bake for 15-20 minutes. Brush the rolls with beaten egg and
sprinkle with demerara sugar before baking.
