Monday, August 22, 2011

Fruit Scrolls

Kids and grown-ups will love these homemade fruit scrolls for a tasty morning or afternoon treat.
Preparation Time 20 minutes
Cooking Time 25 minutes
Makes 8

450g (3 cups) self-raising flour
1 tbs caster sugar
1/2 tsp baking powder
50g chilled butter, chopped
1 egg
310ml (1 1/4 cups) buttermilk
115g (1/3 cup) no-added-sugar fruit spread
70g (1/2 cup) chopped pecans
1. Preheat oven to 180°C. Line eight 200ml-capacity muffin pans with paper cases. Combine the flour, sugar and baking powder in a large bowl. Add the butter. User your fingertips to rub the butter into the flour mixture until the mixture resembles coarse breadcrumbs. Make a well in the centre. 
2. Whisk the egg and buttermilk in a jug. Pour into the well and use a flat-bladed knife to mix until the dough just comes together. Turn onto a lightly floured surface and bring the dough together into a ball.
3. Roll out dough to a 26 x 30cm rectangle. Spread with fruit spread and sprinkle with pecans. Starting from the long side closest to you, roll up to form a log. Cut into 8 slices. Place a slice, cut-side up, in each lined pan. Bake for 25 minutes or until puffed and pale golden. Set aside to cool. 

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