Everyday recipes
Butterscotch pinwheels
INGREDIENTS
3 cups gluten-free self-raising flour
3 teaspoons gluten-free baking powder
¼ cup caster sugar
100g butter, chopped, plus 30g extra, melted
1 cup milk
¾ cup finely chopped macadamias
½ cup brown sugar
¼ cup currants
1½ teaspoons ground cinnamon
METHOD
- Preheat oven to hot, 200°C. Lightly grease a 20cm round cake pan and line with
baking paper.
- Sift flour and baking powder into a large bowl. Stir in caster sugar. Using fingertips, rub in the butter until the mixture resembles breadcrumbs.
- Make a well in the centre of the dry ingredients. Add the milk all at once, mixing to form a soft dough. Turn onto a lightly floured surface. Knead gently until smooth.
- Using a floured rolling pin, roll dough into a 25 x 35cm rectangle. In a bowl, combine macadamias, brown sugar, currants and cinnamon.
- Brush the dough with melted butter and sprinkle with about ¾ of the nut mixture. Roll up from long side. Trim the ends. Cut into 2cm-thick slices.
- Arrange the slices, cut-side up, in the prepared pan. Brush with the remaining butter and sprinkle with the remaining nut mixture.
- Bake for 20-25 minutes until golden. Turn onto a wire rack. Serve warm or at room temperature.
