Name: Apricot and almond scrolls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 1/2 cup self-raising flour; 60 gram butter, chilled, chopped; 1/3 cup chopped dried apricots; 1/4 cup caster sugar; 1/4 cup chopped macadamias; 1/2 cup milk; 1 egg; 1/2 cup apricot jam; extra jam and cream, to serve

Apricot and almond scrolls

These apricot and almond scrolls are a perfect sweet treat for any time of the day, whether its enjoyed with a cup of coffee during morning tea or eaten on-the-go as a work snack.

Makes 9 Item

Prep

15M

Cook

15M

Total

30M

Ingredients

2 1/2 cup self-raising flour

60 gram butter, chilled, chopped

1/3 cup chopped dried apricots

1/4 cup caster sugar

1/4 cup chopped macadamias

1/2 cup milk

1 egg

1/2 cup apricot jam

extra jam and cream, to serve

Method

1.Preheat oven to very hot, 220°C (200°C fan-forced). Lightly grease a baking tray.

2.Sift flour into a large bowl. Add butter and rub in lightly using fingertips. Stir in apricots, sugar and nuts.

3.Make a well in the centre of the flour mixture. Pour in combined milk and egg all at once. Using a bread and butter knife, mix quickly to a soft, sticky dough. Do not over-mix.

4.Turn onto a lightly floured surface. Knead lightly. Press or roll out to form a rectangle about 2cm thick. Spread jam over dough. Roll up tightly from long side. Cut log into 9 slices.

5.Place close together on tray. Bake for 12-15 minutes or until scrolls sound hollow when tapped. Cool on a wire rack.

You will need to roll out dough to a 20 x 25cm rectangle. If liked, brush prepared scrolls with a little milk and sprinkle with a little caster sugar.
Note

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