Butterscotch curls

  • 50 mins cooking
  • Makes 10 Item
  • Print


Butterscotch curls
  • 60 gram (2 ounces) butter, softened
  • 1/3 cup (75g) firmly packed light brown sugar
  • 1/4 cup (30g) finely chopped walnuts
  • 3 cup (450g) self-raising flour
  • 90 gram (3 ounces) butter, extra
  • 1 1/4 cup (310ml) milk, approximately


Butterscotch curls
  • 1
    Preheat oven to 200°C/400°F. Grease deep 20cm (8-inch) round cake pan.
  • 2
    Beat butter and sugar in small bowl with wooden spoon until just combined. Spread butter mixture over base of pan; sprinkle with nuts.
  • 3
    Sift flour into medium bowl; rub in half of the extra butter with fingertips. Add enough milk to mix to a firm dough. Knead dough quickly and lightly on floured surface until smooth. Roll dough to 23cm x 28cm (9-inch x 11-inch) rectangle.
  • 4
    Melt remaining extra butter, brush over dough; sprinkle with extra sugar. Roll dough up like a swiss roll from one long side. Cut into 10 rounds; place, cutside up, in pan.
  • 5
    Bake curls about 25 minutes.

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