2 cups self-raising flour
90gm butter - melted
2/3 cup milk
Sift flour and salt into a bowl,
make a well and add milk then
Mix thoroughly to form a soft
dough, knead dough until glossy,
on a floured surface, roll dough
out to form a rectangle about
Filling Mix :
60gm butter (very soft, slightly melted)
2 tablespoons of soft brown sugar
1 teaspoon cinnamon
Mix until well combined.
Spread filling evenly over dough and roll up the dough to make a
cylinder. Wrap in gladwrap and place in fridge on a tray for at least 3
- 4 hours - overnight preferred!
Preheat oven to 210c
Remove roll from fridge and remove wrap. With a sharp knife slice the
roll into 3cm slices and place close together on greased tray. Cook for
12 - 15 mins until golden, remove from oven to cool slightly.
1 cup pure icing sugar sifted (not icing mix)
1/2 teaspoon vanilla extract
1 - 2 tablespoons boiling water
Add vanilla and 1 tablespoon of boiling water to icing sugar and mix
thoroughly, mix should be consistency of cream.
Drizzle over scrolls while hot and then again 5 – 10 mins later.
(Best eaten on day, although rumours have it that they are real good
day after when zapped in the microwave)
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