scrolls

Cinnamon Srolls

By mandy on July 8, 2017

Cinnamon Scrolls would have to be one of my all time favourite winter desserts. The sweet aroma that wafts through the house as these scrolls bake away is nothing short of magic! They make me all nostaligic and I find myself like a child waiting at the oven door until they are ready, they are truly so delicious.

They are super naughty so definitely a sometimes treat, but they are relatively quick and easy to prepare and are a real crowd pleaser. Perfect for a dinner party when you have a group to cater to and i’m pretty sure all plates will be licked clean they are that good.

I like to serve mine in the centre of the table and let everyone help themselves to the sweet sticky goodness. They are scrumptious as is, or you could serve them with vanilla ice-cream or custard.

Ingredients –
1.5 cups of self-raising flour (plus a little extra for rolling)
1 cup of Farmers Union Greek style yoghurt
3 tablespoons of soft butter
1/2 a cup of sugar
1 tablespoon of cinnamon
1 cup of icing sugar
2.5 tablespoons of water

Method –
In a large bowl, combine the flour and Greek yoghurt and mix together with either a spoon or your hands until it’s all incorporated and forms a ball. Gently knead the dough for 1 minute, sprinkle a little extra flour onto the bench, and using a rolling pin, roll it into a large oval or rectangular shape. You want the dough to be just over 1cm in height.

In a small bowl, add two tablespoons of the soft butter along with the sugar and cinnamon and mix until it’s combined.

Using the back of a spoon, spread the mixture over the dough and then carefully roll to form a log.

I use a ceramic pie dish but a cake tin should work fine. Dip a pastry brush into the remaining tablespoon of soft butter and gently brush a small amount around the base and sides of your dish. Cut the log into 3cm rounds and place them in the dish leaving a small gap around each as they will expand while baking.

Using the remaining butter, generously brush on top of the scrolls and then into a 180c fan forced oven for 20 minutes.

While the scrolls are baking, combine the icing sugar and water and mix to form the glaze. As soon as the scrolls come out of the oven, generously drizzle over the top.

It’s a pretty looking dessert that will fool your guests into thinking you’ve spent hours kneading, proving and creating this masterpiece, when in fact it only takes around 30 minutes from start to finish. I hope you and your loved ones enjoy these Cinnamon Scrolls as much as we do.

Mandy
xxx

Cheesymite Scrolls

By mandy on June 28, 2017

These quick and easy delicious little morsels only require 5 ingredients, and they are all the yum’s!
I’m not taking credit for the yoghurt dough as I have no idea where it originated, but this is how I make mine.

Ingredients –
2 cups of self-raising flour
1 cup of Greek style yoghurt
Butter
Vegemite
1 cup of grated Tasty cheese

Method –
Pre-heat oven to 180c fan forced.
In a large bowl mix your flour and yoghurt until well combined. I knead it for a minute or two, but to take away the elbow grease you can use a mixer with dough hooks.

Lightly flour the bench and using a rolling pin, roll your dough into a rectangle shape until it’s around 1-2cm thick.
Smear with butter and Vegemite just as as you would when making a sandwich and sprinkle with grated Cheese.
Roll the dough up to resemble a log, cut 3cm rounds, place flat on a lined baking tray and bake for approximately 15 minutes or until golden.

Optional – prior to baking, you can top with extra grated cheese.

Mandy
xxx

Apple Pie Scrolls

By mandy on June 28, 2017

Apple Pie Scrolls are a great treat, snack and perfect for the lunch box. I had a few apples that needed to be consumed, so I’ve winged creating this recipe, and they are scrumptious and a huge hit with my family.

Ingredients –…
2 cups of Self-raising flour
1 cup of Greek style yoghurt
1 tablespoon of butter
3 apples peeled, cored and diced into tiny 1cm cubes
1/2 a teaspoon of cornflour
1 teaspoon of ground cinnamon
2 tablespoons of brown sugar

Method –
Pre-heat your oven to 180c fan forced.

Add your diced apples, cornflour, cinnamon and brown sugar to a bowl and mix until the apples are well coated and set aside.

To make the dough, combine the flour and yoghurt in a large bowl and mix until combined. Knead for a minute or two (you can use a mixer with the dough hooks attached if you prefer) and place on a lightly floured surface. Using a rolling pin, roll the dough out to around 1-2cm thickness in a rectangle shape.
Spread the butter on the dough and then add the apples leaving a 3cm gap at the top. As you tightly roll the dough to form a log, the gap is giving room for the apples to move up so they don’t spill out the top.

Cut the log into 3cm rounds, and place flat on a lined baking tray or into a cupcake tray. You should have a small amount of liquid in the bottom of the apple bowl so drizzle that on top.

Bake for approximately 15 minutes or until golden and then inhale.

Optional – you could drizzle with a little icing and flaked almonds to fancy them up a tad, but they are great like this. Great for a lunch box treat, morning tea, or for dessert served with custard.

Mandy
xxx