Recipe Mama

Spiced (Chai) Sultana Scrolls April 20, 2009

Filed under: biscuits,Cakes — obsidian @ 7:13 am
Tags: , , ,


1 cup wholemeal SR flour
1 cup white SR flour
2tb sugar
1/2 cup Butter (Softened)
1/2 to 1 cup sultanas
3/4 cup milk
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp ground cardamon



Mix together the ingredients in a bowl. Turn out onto floured board and knead. break dough into 4 pieces. Take each piece and press it into a rectangle (about 1cm thick). Roll the dough from one end. Cut the scroll in half, and place with cut side down onto a baking tray. Leave about 2cm between each if you want them to just touch, closer if you want them to form one large “pull apart”, or about 3cm apart if you want them to be separate. Brush lightly with milk and bake at about 180 until going golden on top and sound hollow to tap. Cover with a teatowel to keep them soft (I line a large serving bowl with a teatowel, slide the hot scrolls into this straight from the oven and put a teatowel on top) Best eaten while still warm (can be microwaved to heat them up)


Rolling instructions (with pictures) below:

Divide mixture into 4 ballsobsichaiscone1

Flatten each ball out into a rectangle, about 1cm thick, then roll it up.  You can sprinkle sugar on, or spread with melted butter while you roll


Cut the rolled log in half, and place on a baking tray with the cut side against the tray


Brush with milk and you can sprinkle some more sugar over them if you like


Eat yummy scrolley Scones while still warm!



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s