Choc-hazelnut Scrolls with Coffee Icing – yum!
Makes 10, Prep and Cook: 1 hour NEW FOOD IDEAS
2¼ cups self-raising flour, plus extra for dusting
2 tblsps icing sugar mixture
75g cold unsalted butter, finely chopped
¾ cup milk
1 egg, lightly beaten
²⁄³ cup chocolate hazelnut spread
¼ cup hazelnuts, toasted, coarsely chopped
COFFEE ICING
1 tblsp instant coffee granules
1 cup icing sugar mixture
1 Grease a 20cm round cake pan. Line base and side with baking paper. 2 To make dough, combine flour and sugar in a large bowl. Using your fingertips, rub in butter to form fine crumbs. Make a well in the centre. Add combined milk and egg. Using a flat-bladed knife, gently stir until mixture forms a sticky dough. 3 Turn out onto a lightly floured bench and gently knead for about 15 seconds, or until the dough is smooth. 4 Lightly flour bench again, roll out dough to a 25cm x 33cm rectangle. Spread with chocolate hazelnut spread, leaving a 1cm border around edges. 5 Starting from one long side, roll up firmly. Trim ends. Cut into 10cm x 3cm thick slices. Place side-by-side, cut-side up, in the prepared pan. 6 Cook in a moderate oven (180C) for about 40 minutes, or until golden brown. Remove. Stand in pan for 5 minutes. Turn out onto a wire rack. Stand for 10 minutes. 7 To make icing, dissolve coffee in 1½ tblsps boiling water in a small jug. Place sugar in a medium bowl. Stir in enough coffee mixture to form a smooth and thick consistency. 8 Spoon icing over warm scrolls. Sprinkle with hazelnuts. Serve warm.