Monday, December 1, 2008

apple and sultana scrolls

these are essentially a glorified scone, with yummy things rolled inside and drizzled on top to make them interesting. and irresistable. feel free to vary the filling and icing - think chocolate chips instead of sultanas....caramel icing instead of chocolate icing.....berries instead of apples....get the drift?
the first time i made these scrolls was in august 2004, just before i went to pick miss c and miss k up from school. the weather hadn't quite warmed up and the air was still a little nippy in the afternoon. they were just out of the oven and i made lots of chocolate icing to drizzle over them. to be really honest, the temptation is to drizzle them with chocolate icing the minute they come out of the oven. however, if you let them cool a bit before pouring the icing over, the icing will look better, so it will depend on whether you want them to look more aesthetically pleasing, or whether you want them super gooey and sticky. your call.
try not to overhandle the dough - once it is just mixed, go onto the next step of gently rolling it; there is no need to knead the dough. just think of it as toughening the dough each time you knead. this is a scone dough, remember?

2 cups self-raising flour
1/2 cup sugar
1/4 tsp mixed spice
60g butter
1/2 cup milk
1/3 cup sultanas
extra flour, for dusting
1 large granny smith apple, peeled, cored, finely diced

chocolate icing
1/2 cup icing sugar
2 tbs cocoa powder
3 tbs milk

preheat oven to 200°C. line a baking tray with baking paper.
place flour, sugar and mixed spice in a large bowl.
melt the butter and combine it with the milk.
make a well in the centre of the flour and add the milk mixture. use a round-bladed knife in a cutting motion to mix until evenly incorporated and the mixture just comes together. turn dough onto a lightly floured surface and gently use a lightly floured rolling pin to roll out dough into a 25 x 30cm rectangle.
sprinkle with apple and sultanas. starting from the long side, firmly roll dough into a log. cut the log into twelve 2cm thick slices. arrange scrolls cut-side up, side by side on prepared tray.
bake in oven for 30 minutes or until golden and cooked through.
remove from oven and transfer to a wire rack.
set aside for 10 minutes to cool.
meanwhile, make the chocolate icing; combine the icing sugar and cocoa powder in a small bowl. add the milk and stir until combined and smooth.
drizzle scrolls with chocolate icing and serve.

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