Good Food
Ingredients
White glaze
Method
1.Preheat oven to 220°C or 200°C fan, Line a baking tray with baking paper.
2.Place flour and butter in a food processor. Process until mixture resembles very fine breadcrumbs. Transfer to a medium bowl. Stir in milk until just combined. Turn out dough onto a lightly floured surface and, using a lightly floured rolling pin, roll out to a 24cm x 26cm rectangle.
3.Scatter sugar and pecans over dough, leaving a 3cm edge along one long side Brush edge with a little extra milk. From opposite long side, roll up gently to form a log. Cut into six slices and place, cut-sides up, on prepared tray. Brush with extra milk to glaze.
4.Bake for 15-18 mins, until golden brown and scrolls sound hollow when tapped. Transfer to a wire rack to cool.
5.To make white glaze, combine icing sugar with enough boiling water to form a thick, runny icing. Drizzle over cooled scrolls. Serve.
Refresh or reheat scrolls by wrapping in foil lined with baking paper and placing in a preheated 200°C or 180°C fan oven for 6-8 mins, until warmed through.
Note
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