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Funfetti scrolls
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Enhance buttery scrolls with colorful sprinkles for a fun twist!
Ingredients:
  • 75g butter, chopped, softened
  • 80g (1 ⁄2 cup, lightly packed) brown sugar
  • 2.50 gm ground cinnamon
  • Store-bought royal icing, to serve
  • Pink food colouring, to tint
  • Hundreds and thousands, to decorate
  • 340g (21 ⁄4 cups) self-raising flour, sifted
  • 20.00 gm caster sugar
  • 50g butter, chilled, chopped
  • 160ml (2⁄3 cup) milk
  • 1 egg
  • 60g (1 ⁄2 cup) hundreds and thousands
Instructions:
  • Preheat the oven to 180C/160C fan forced. Grease and line a 26 x 16cm slice pan with baking paper, leaving an overhang on the sides.
  • In a large bowl, mix flour and sugar. Add butter and use your fingertips to blend it into the mixture until it resembles fine breadcrumbs. Create a well in the center. In a separate container, whisk milk and egg together. Pour the milk mixture into the well and use a flat-bladed knife to gently stir until a soft, sticky dough forms. Add hundreds and thousands, then gently knead with your hands to combine the ingredients. Transfer the dough onto a lightly floured surface.
  • - Roll out the dough into a 30 x 40cm rectangle. - Sprinkle butter evenly over the dough, leaving a 1cm border along one long side. - Mix sugar and cinnamon together in a bowl, then sprinkle the mixture over the dough. - Roll up the dough from the filled long side to form a log, then cut into 12 slices. - Place the slices, cut side up, in the prepared pan. - Bake for 25-30 minutes or until golden brown. - Transfer the rolls onto a wire rack to cool.
  • Add a touch of pink food coloring to the royal icing. Drizzle the pink icing over the scrolls and sprinkle with more colorful hundreds and thousands.

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