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.
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Ingredients
Icing
Method
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.
