Apple & Sultana Scrolls
(quite obviously, that is not my picture)Ingredients
Melted butter, to grease
300g (2 cups) self-raising flour
100g (1/2 cup) caster sugar
1/4 tsp mixed spice (cinnamon!)
60g chilled butter, cubed
125ml (1/2 cup) milk
65g (1/3 cup) sultanas (or a handful of choc chips)
Plain flour, to dust
1 large (about 200g) granny smith apple, peeled, cored, coarsely grated
45g (1/4 cup) icing sugar mixture
1 tbs cocoa powder
1 tbs milk
Preheat oven to 200°C (nooo! don't! remember the oven gets over-excited and doesn't need to be so hot!). Brush a baking tray with melted butter to lightly grease.
Place flour, sugar and mixed spice in a large bowl. Use your fingers to rub in the butter until the mixture resembles fine breadcrumbs. Make a well in the centre and add the milk and sultanas. Use a round-bladed knife in a cutting motion to mix until evenly incorporated and the mixture just comes together. Turn dough onto a lightly floured surface and gently knead for 2 minutes or until smooth.
Use a lightly floured rolling pin to roll out dough into a 25 x 30cm rectangle. Sprinkle with apple. Starting from the long side, firmly roll dough into a log. Trim the ends (and eat them. Yummm). Cut crossways into twelve 2cm thick slices. Arrange scrolls cut-side up, side by side on prepared tray.
Bake in oven for 30 minutes or until golden and cooked through. Remove from oven and transfer to a wire rack. Set aside for 10 minutes to cool.
Meanwhile, to make the chocolate icing, combine the icing sugar and cocoa powder in a small bowl. Add the milk and stir until combined and smooth.
Drizzle scrolls with chocolate icing and serve immediately.
Stay tuned for tomorrow's results. If it's a fail, I'm sticking to failsafe apple muffins and nothing else.