Serves 14
INGREDIENTS
- 2 ½ cups self-raising flour, plus extra for dusting
- ¼ cup caster sugar
- ½ cup hazelnut meal
- 1 tsp ground cinnamon
- 1 cup milk
- 75g butter, melted, cooled slightly
- 1 cup Nutella, plus extra to serve
- Extra 25g butter, chopped
- 2 Tbsp sliced natural almonds
- Icing sugar, to serve
- Thickened cream, to serve
METHOD
- Preheat oven to 200oc/180oc fan-forced.
- Combine flour, caster sugar, hazelnut meal and cinnamon in a large bowl. Make a well in the centre. Add the milk and melted butter. Mix well to form a sticky dough. Turn out onto a well-floured surface. Toss in flour to coat. Roll out to form a 25cm x 35cm rectangle. Spread evenly with Nutella. Roll up dough from 1 long side. Trim edges. Cut into 14 slices.
- Melt extra butter in a 22cm round (base) non-stick ovenproof frying pan over medium heat. Arrange scrolls in a single layer, touching, over base of prepared pan. Cover with foil. Cook for 10 to 15 minutes or until scrolls have doubled in size.
- Remove and discard foil. Sprinkle with almonds. Bake for 10 minutes or until tops are golden and scrolls are firm. Stand for 10 minutes. Dust with icing sugar. Drizzle with extra Nutella and cream. Serve.
Approx. per serve: 1208kJ | fat total 14.8g | saturated fat 6.3g | fibre 1.8g | protein 5g | carbs 33.7g
