Name: Butterscotch curls
Cook time: 50 min
Total time: 50 min
Ingredients: 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

Ingredients

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

Method

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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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