Recipes -


2 cups self raising flour
⅛ tsp salt
90g cubed butter
⅔ cup milk (160ml)

120g soft butter
¼ cup brown sugar
2 tsp sugar
2 tsp cinnamon

½ cup icing sugar
½ - 1 tbsp boiling water

Preheat oven to 180°C bake (160°C fan bake).

Sift flour and salt into a medium-large bowl. Add the butter and rub in using your fingertips. Make a well in the centre and add most of the milk. Mix gently to form a soft dough, adding the rest of the milk if necessary.

Turn out onto a lightly floured surface and knead until smooth. Roll dough out to roughly 25cm x 40cm rectangle, approximately 0.5cm thick.

Using an electric mixer, beat butter, sugars and cinnamon until light and fluffy. Spread evenly over the rolled out dough.

Roll dough up tightly from the long side. Use your hands to gently elongate the roll a little, if it needs evening out. Using a sharp knife, slice dough into 3cm rounds.

Place rounds in greased muffin tins or close together on a tray lined with baking paper. Cook for 25 minutes, until well risen and golden brown.

While the scrolls are cooking, place icing sugar and boiling water in a small bowl. Mix until smooth, adding extra water if needed to form a drizzling consistency. Leave the scrolls to cool a little once they come out of the oven & then drizzle with the icing.

Best served warm! Makes 8-12 scrolls.

Scrolls keep well for 2-3 days and can be reheated in the oven or microwave. These are also great for dessert served warm with vanilla ice cream.