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Choc-hazelnut mixed spice scrolls
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Prep Time:
35 minutes
Cook Time:
25 minutes
Total Time:
60 minutes
Festive dessert with Christmas aromas, flavors, and colors.
Ingredients:
  • 100g hazelnuts
  • 300g (2 cups) self-raising flour
  • 80g (1/3 cup) caster sugar
  • 75g unsalted butter, chilled, cubed
  • 125ml (1/2 cup) milk
  • Milk, extra, to brush
  • 100g good-quality dark chocolate, chopped
  • 12.50 gm mixed spice
  • 1 tsp finely grated orange rind
  • 42.00 gm fresh orange juice
  • 20.00 gm water
Instructions:
  • Preheat the oven to 180°C. Toast hazelnuts on a baking tray for 5 minutes until lightly golden. Remove skin by rubbing between a clean tea towel, chop roughly, and transfer to a bowl.
  • Prepare the slab pan with non-stick baking paper. In a medium bowl, sift the flour and mix in the salt and 1 tablespoon of caster sugar. Use your fingertips to rub in the butter until the mixture looks like fine breadcrumbs. Create a well in the middle, pour in the milk, and use a round-bladed knife to mix until just combined.
  • Transfer the dough to a lightly floured surface and gently knead until smooth. Roll it out with a floured rolling pin into a 25 x 36cm rectangle shape and brush with milk.
  • Mix chocolate, brown sugar, and 4 teaspoons mixed spice with the nuts until well combined. Sprinkle the dough with hazelnut mixture. Roll up the dough tightly from a long side to create a log. Trim off and discard the ends. Cut the log into 3cm-thick slices. Place the slices, cut-side up, in a lined pan. Bake in a preheated oven for 20-25 minutes until golden brown and cooked through.
  • In a small saucepan, combine orange rind, orange juice, water, remaining caster sugar, and mixed spice. Stir over low heat until sugar dissolves. Increase heat to high and bring to a boil. Reduce heat to medium and simmer uncovered for 5 minutes until the syrup slightly thickens. Drizzle over scrolls and serve warm or at room temperature.

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