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Butterscotch pinwheels
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Currant and walnut tea time delights, a surefire hit.
Ingredients:
  • Melted butter, to grease
  • 450g self-raising flour
  • 12.00 gm baking powder (gluten-free)
  • 60g caster sugar
  • 100g butter, chilled, cubed
  • 250ml milk
  • 100g brown sugar
  • 3.75 gm ground cinnamon
  • 85g walnut
  • 45g currants
  • 30g butter, extra, melted
Instructions:
  • Preheat oven to 200°C. Line a 20cm round cake pan with non-stick baking paper. Mix flour, baking powder, and sugar, then rub in the butter until the mixture resembles breadcrumbs.
  • Combine the milk with the mixture until it comes together, then knead on a floured surface until smooth. Roll out into a 25 x 30cm rectangle using a floured rolling pin. Mix together the brown sugar, cinnamon, walnuts, and currants in a bowl.
  • Coat the dough generously with melted butter and sprinkle evenly with most of the walnut mixture. Roll up tightly starting from one of the long sides. Cut the ends off and slice into 2cm thick pieces. Place the slices, cut-side up, next to each other in the prepared pan. Brush with the rest of the butter and sprinkle with the remaining walnut mixture.
  • Bake until beautifully golden for 20-30 minutes. Then, cool on a wire rack before serving warm or at room temperature.

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