Apple & cinnamon sweetie saute pan scrolls

Organised afternoon tea can be such a chore whether your in the office, at home, or visiting friends! Once you try these sweet and sticky scrolls, you will never be the topic of gossip between fellow colleagues', mums' or friends' from turning up with the token packet of Tim Tams in hand again.

Apple and cinnamon sweetie scrolls
Preparation: 10 minutes
Cooking: 15 minutes
Makes: 12 scrolls (approx)

Keeps: 1-2 days, covered in an airtight container

the ingredients

3 cups (450g) self raising flour
2 Tablespoons icing sugar
1 teaspoon cinnamon
100g butter, cubed
¾ cup (185ml) buttermilk or milk
2 Tablespoons brown sugar
1 cup canned pie apple
¼ cup sultanas or raisins

icing

1 cup pure icing sugar

1 teaspoon butter

hot water, enough to make a runny icing

lets have some fun
In a medium bowl; combine flour, icing sugar & cinnamon. Rub the butter into the flour until the mixture resembles bread crumbs or alternatively process in food processor. Add milk and stir until combined. Turn dough onto a lightly floured surface and knead until combined. Use a lightly floured rolling pin and roll mixture into a 30 x 40 cm rectangle. Sprinkle with brown sugar, apple and sultana’s leaving a 1cm border free from topping. Starting form the long side roll up firmly to form a log. Brush the edge with a little milk, press down firmly to seal the log. On a chopping board cut 3cm portions using a sharp knife into 12 equal portions. Place scrolls in a circular pattern in the saute pan, cover with vents closed and place over medium heat. Cook for 10 minutes or until lid is hot to touch. Invert onto saute pan lid, slide scrolls back into the pan. Cook for a further 5-8 minutes or until golden brown and cooked through.

Icing: Combine ingredients in a bowl and mix until butter is melted and icing is a spreadable consistency.

love amie x

PS. Add ¼ cup chopped chocolate for a different topping.