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How to make Butterscotch pinwheels

Yield = 12
Prep time: 0:25
Cook time: 0:30
Total time: 0:55

Ingredients

  • Melted butter, to grease
  • 3 cups (450g) Ogran gluten-free self-raising flour
  • 3 teaspoons baking powder (gluten-free)
  • 1/4 cup (60g) caster sugar
  • 100g butter, chilled, cubed
  • 1 cup (250ml) milk
  • 1/2 cup (100g) brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 cup (85g) Lucky walnuts, finely chopped
  • 1/4 cup (45g) currants
  • 30g butter, extra, melted

Method

  • Step 1 Preheat oven to 200°C. Line a 20cm (base) round cake pan with non-stick baking paper. Combine the flour, baking powder and sugar. Use your fingertips to rub in the butter until the mixture forms breadcrumbs.
  • Step 2 Mix in the milk until mixture comes together. Knead on a floured surface until smooth. Use a floured rolling pin to roll into a 25 x 30cm rectangle. Combine the brown sugar, cinnamon, walnuts and currants in a bowl.
  • Step 3 Brush the dough with melted butter and sprinkle with about 3/4 of the walnut mixture. Roll up firmly from a long side. Trim the ends. Cut into 2cm thick slices. Arrange the slices, cut-side up, side by side in the lined pan. Brush with the remaining butter and sprinkle with the remaining walnut mixture.
  • Step 4 Bake for 20-30 minutes or until golden. Turn onto a wire rack. Serve warm or at room temperature.