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
Preheat oven to 160°C.
Place the baking mix, baking powder, cinnamon and caster sugar in a mixing bowl.
Add the butter and rub through the dry ingredients until it resembles breadcrumbs.
Gradually stir in sufficient Milupa-lp-Drink or Sno-Pro to give a firm, manageable dough.
Turn out onto a surface dusted with baking mix and knead lightly until smooth.
Roll out the dough to a rectangle, 25cm wide x 23cm deep.
For the filling, mix the brown sugar with the butter.
Spread 3/4 of the brown sugar mixture over the dough.
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.
Using a sharp knife cut the dough into slices, approx 2cm thick, and place on a greased baking tray.
Spread the remaining brown sugar mixture over the top of the scrolls.
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.