Apricot and almond scrolls

ingredients

• Apricot and almond scrolls

  • 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

• Apricot and almond scrolls

  • 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.

notes

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.