Coffee walnut scrolls

Perfect pick-me-up for the mid-afternoon slump.

  • 20 mins cooking
  • Serves 6
  • Print
Arranging these coffee walnut scrolls so that they're all touching while they're baking helps keep them light and fluffy. Just pull apart to serve.


Coffee walnut scrolls
  • 2 cup self raising flour
  • 2 tablespoon caster sugar
  • 50 gram cold butter, chopped
  • 1 cup milk
  • 50 gram melted butter
  • 1/3 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon instant coffee (dissolved in 2 tablespoons warm water)
  • 1 tablespoon sour cream
  • 2 cup sifted icing sugar
  • 1/2 cup walnuts, to sprinkle


Coffee walnut scrolls
  • 1
    Preheat oven to 180°C. Line a baking tray with baking paper.
  • 2
    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.
  • 3
    Turn mixture onto a floured surface. Roll out to approximately 20 x 30cm rectangle.
  • 4
    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.
  • 5
    Combine coffee, sour cream and icing sugar. Drizzle over scrolls and sprinkle with chopped walnuts.

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