Ingredients

The following ingredients have 12 Servings
  • 2 cups self raising flour (300 grams)
  • 90 grams butter
  • 1/2 teaspoon of salt
  • 160 ml milk
  • 1 tin Caramel Top 'N' Fill
  • 1 cup icing sugar
  • 2 tablespoons boiling water
  • 1/2 teaspoon vanilla extract

Instruction

  • Preheat the oven to 210 degrees celsius (fan-forced) and line an oven tray with baking paper.
  • Sift the flour and salt together in a large bowl before rubbing in the butter until the mixture is the consistency of bread crumbs.
  • Slowly add the milk and use a butter knife to combine.Turn out the dough and knead until it forms a smooth ball.
  • Use a rolling pin to roll dough out until you have a 30 x 40cm rectangle.
  • Spread the Caramel Top N Fill (which has been lightly whisked) over the top of the dough, leaving a 2cm gap around the edges. If it's a warm day, I suggest popping it into the fridge to chill for 30 minutes before moving onto the next step.
  • Starting at the long side carefully roll the dough until enclosed - don't worry caramel will ooze out!
  • Cut into 12 slices – approximately 2cm thick.
  • Place on a baking tray, making sure you leave enough room to rise.
  • Bake in oven for 18 minutes or until golden brown on top and cooked through.
  • Let the easy Caramel Scrolls cool on the tray for 5 minutes. In the meantime, combine the icing sugar, boiling water and vanilla extract to make the icing. Drizzle the icing over the top of the still warm scrolls.
  • Allow the Caramel Scrolls to cool for a further 5 minutes and enjoy!