Butterscotch Scrolls

 

Ingredients

Makes 12

Pastry

  • 2 cups Loprofin Baking Mix

  • 2 tsp baking powder

  • 1 tsp cinnamon

  • ¼ cup caster sugar

  • 60g butter, cut into pieces

  • 150ml Milupa-lp-Drink, made up or Sno-Pro

Filling

  • 3 tbsp butter, at room temperature

  • 3 tbsp brown sugar

Extra Loprofin Baking Mix for rolling

 
 

Method

  1. Preheat oven to 160°C.

  2. Place the baking mix, baking powder, cinnamon and caster sugar in a mixing bowl.

  3. Add the butter and rub through the dry ingredients until it resembles breadcrumbs.

  4. Gradually stir in sufficient Milupa-lp-Drink or Sno-Pro to give a firm, manageable dough.

  5. Turn out onto a surface dusted with baking mix and knead lightly until smooth.

  6. Roll out the dough to a rectangle, 25cm wide x 23cm deep.

  7. For the filling, mix the brown sugar with the butter.

  8. Spread 3/4 of the brown sugar mixture over the dough.

  9. Roll the dough from the top edge until the uncovered strip is reached. Brush a little water over the dough and press lightly to seal.

  10. Using a sharp knife cut the dough into slices, approx 2cm thick, and place on a greased baking tray.

  11. Spread the remaining brown sugar mixture over the top of the scrolls.

  12. Bake in oven for 10-12 minutes, until lightly browned.

Note: Everybody’s low protein diet is different. Always check with your dietitian regarding the suitability of particular ingredients in recipes.

Saara Lemmetty