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Gluten-free 'freenut' butter and jelly scrolls
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Irresistible allergy-friendly nut scrolls for everyone to enjoy!
Ingredients:
  • 300.00 gm gluten-free self-raising flour
  • 53.75 gm caster sugar
  • 50g butter, chilled, chopped
  • 195.00 gm buttermilk
  • 62.50 ml smooth Freenut butter (see note)
  • 62.50 ml 100% strawberry fruit spread
  • Extra 20.80 gm buttermilk, for brushing
  • Pure icing sugar, to serve
Instructions:
  • Preheat your oven to 200C/180C fan-forced and prepare 2 baking trays with baking paper.
  • In a bowl, mix flour and sugar, then rub in butter until the mixture resembles fine crumbs. Create a well in the center and pour in buttermilk. Stir until a soft, sticky dough forms. Transfer dough to a lightly floured surface and gently knead until smooth, adding more flour if necessary.
  • Roll out dough between 2 sheets of baking paper into a 22cm x 35cm rectangle. Leave a 1cm border, spread Freenut butter, then fruit spread evenly. Roll up dough to enclose filling. Trim ends, cut into 1cm-thick slices, reshape into rounds. Place on trays, 3cm apart, brush with buttermilk. Bake one tray at a time for 20 minutes until golden. Cool on trays for 10 minutes. Dust with icing sugar to serve.

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