Caramel scrolls
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How to make Caramel scrolls
Yield = 8Prep time: 0:25
Cook time: 0:25
Total time: 0:50
Ingredients
- 2 cups self-raising flour
- 1/2 teaspoon baking powder
- 1 tablespoon caster sugar
- 60g butter, chopped
- 2/3 cup milk
- 1 egg
- 200g Top'n'Fill Caramel
- 1/2 cup sultanas
Method
- Step 1 Preheat oven to 200°C. Line a baking tray with baking paper. Combine flour, baking powder and sugar in a bowl. Using fingertips, rub butter into flour until it resembles fine breadcrumbs.
- Step 2 Whisk milk and egg together in a jug. Make a well in flour mixture. Add milk mixture. Using a knife, mix until dough just comes together. Turn out onto a lightly-floured surface. Knead gently until just smooth.
- Step 3 Place a large sheet of baking paper on workbench. Dust with flour. Roll dough out to a 25cm x 32cm rectangle with 1 long end closest to you. Spread caramel over dough, leaving a 1cm to 2cm border along the long edge furthest from you. Sprinkle over sultanas. Starting from the long end closest to you, roll up dough tightly using paper to form a Swiss roll.
- Step 4 Cut roll into eight 3cm-thick scrolls. Place scrolls, cut-side up, on prepared tray, allowing 5mm between each for spreading. Bake for 20 to 25 minutes or until golden. Remove to a wire rack to cool.
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