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