#keyingredient | Coffee Scroll

Coffee Walnut Scrolls

It has been a long time since we had the luxury of morning tea or little lunch in the playground- a daily tradition of opening the lunchbox to see what sugary treat might be inside. These days it's all pick ups, drop offs and deadlines.
This edition of #keyingredient we decided to slow down and take a bite of our childhood favourite. A big fat coffee scroll!

Coffee Walnut Scrolls
2 cups self raising flour
2 tbsp caster sugar
50g cold butter, chopped
1 cup milk
50g melted butter
1/3 cup brown sugar
1/2 tsp ground cinnamon

1 tbsp instant coffee (dissolved in 2 tablespoons warm water)
1 tbsp sour cream
2 cups sifted icing sugar
1/2 cup walnuts, to sprinkle

- Preheat oven to 180°C. Line a baking tray with baking paper.
- Sift flour and a pinch of salt into a large bowl. Stir through sugar. Using your fingertips, rub through butter. Pour in the milk. Using a flat bladed knife bring the mixture together using a cutting motion.
- Turn mixture onto a floured surface. Roll out to approximately 20 x 30cm rectangle.
- Combine extra butter, brown sugar and cinnamon. Roll up, swiss roll style. Cut into 6 pieces. Place one scroll on the tray, and then place the remaining scrolls around it (so that they just touch). Bake for 15-20 minutes. Remove from oven and let cool slightly.
- Combine coffee, sour cream and icing sugar. Drizzle over scrolls and sprinkle with chopped walnuts.

Devour immediately. On repeat. Until there is no longer a crumb!

Featured shoe is Flutter

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