Whip a batch of butterscotch scrolls for morning or afternoon tea!
|Preparation Time:||15 minutes|
|Cooking time:||15 minutes|
- 2 cups self raising flour
- 150g softened butter
- 3/4 cup milk
- 1/2 cup dark brown sugar
- 1/2 teaspoon cinnamon
Place flour in a bowl and rub in 30g butter using fingertips until mixture resembles breadcrumbs. Make a well in the centre, add milk and quickly mix to a soft dough. Turn out onto a lightly floured surface and roll out to a rectangle 1cm in thickness. Spread with remaining butter, sprinkle with brown sugar and cinnamon. Roll up as for a Swiss roll and slice into 12 pieces. Place into muffin pans and bake in the upper half of the oven at 220°C for 10-15 minutes until golden brown.