THE DAIRY KITCHEN
Butterscotch Scrolls
By THE DAIRY KITCHEN
Makes
12
Difficulty
Easy
Preparation
15 MINS
Cooking
15 MINS
Nothing is quite as moreish as these Butterscotch scrolls warm from the oven with lashing of cream.
Ingredients
30g butter, softened2 cups self raising flour
3/4 cup milk
75g butter, extra, softened
1/2 cup brown sugar
cinnamon, for sprinkling
cream, for serving
Method
- Rub butter into the sifted flour until mixture resembles fine breadcrumbs. Make a well in the centre, add milk all at once and mix to a soft dough. Turn out onto a lightly floured surface and knead lightly.
- Roll out to a rectangle 1cm thick. Spread with extra softened butter and sprinkle with brown sugar and cinnamon. Roll up as for a Swiss roll and cut into 12 slices with a sharp serrated knife.
- Place in 12 x 1/2 cup muffin pans and bake at 220°C for 10-12 minutes or until golden and cooked. Dust with icing sugar and serve with cream.
