I promise you, you will not be disappointed with these biscuit-like pastries. This recipe was given to me by a friend but I've slightly altered it. The icing at the end is optional, but don't skip it - it adds a nice final touch.
15 people made this
250g self-raising flour
90g butter, cubed
120g butter, softened
4 tablespoons soft dark brown soft sugar
1 teaspoon cinnamon
125g icing sugar
1 tablespoon boiling water
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Method Prep:25min › Cook:12min › Ready in:37min
Preheat oven to 210 C / Gas 6-7.
Sift flour and salt into bowl, then rub butter into flour using your fingertips.
Make a well in the centre and add almost all the milk. Mix lightly with a flat-bladed knife to a soft dough (add the rest of the milk if necessary).
Knead dough briefly on a lightly floured surface until smooth. Roll out to a 25 x 40cm rectangle of 5mm thickness.
To make the filling: Beat the butter with dark brown soft sugar and cinnamon with electric beaters until light and fluffy. Spread evenly over the dough rectangle.
Roll up dough from the long side and using a sharp knife, slice the dough into 3cm pieces.
Place scroll pieces on to the greased tray cut-side up. Cook for 12 minutes or until golden.
Drizzle with icing.
To make the icing: Combine icing sugar and boiling water in a small bowl beat until smooth.