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Summer Strawberry Scrolls
Summer Strawberry Scrolls
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Summer Strawberry Scrolls

Makes 6
Prep Time 20 minutes
Cook Time 20-25 minutes
Ingredients
2 cups flour
3 tsp baking powder
1 Tbsp sugar
¼ tsp salt
75 g butter, chilled
1 cup buttermilk*
½ cup Craig's Strawberry Jam
1 cup chopped fresh strawberries
1 Tbsp chopped fresh mint (optional)

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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Method
Step 1
Preheat oven to 200°C (fan assisted). Grease a 6 hole jumbo muffin tin (1 cup capacity).
Step 2
Sift flour, baking powder, sugar and salt into a mixing bowl. Cut the butter into pieces and rub into the flour mix with your fingertips to form coarse breadcrumbs.
Step 3
Mix in buttermilk to form a soft dough. Turn onto a floured board and knead lightly into a ball. Roll out to a 23cm x 23cm square.
Step 4
Carefully spread all but 1 tablespoon of the Craig's Strawberry Jam over the rolled out dough. Scatter over the strawberries and mint (optional).
Step 5
Carefully roll up the dough enclosing the strawberries. Cut into 6 even sized pieces. Place the scrolls, scroll side uppermost into the muffin tins. Bake for 20 - 25 minutes until golden and cooked. Remove from the oven. While still hot brush the tops with the reserved strawberry jam. Stand for 5 minutes before removing the scrolls from the tin.
Step 6
Serve warm. These taste great as they are or if wished add a dollop of yoghurt or custard on the side, or spread with cream cheese or butter.
Tips
If you don't have a jumbo muffin tin. Place the scrolls, close together, scroll side up on a greased oven tray.
Switch It Up
Replace the strawberry jam with Craig's Raspberry Jam and use fresh raspberries in place of the strawberries.
What do I need?
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2 cups flour
3 tsp baking powder
1 Tbsp sugar
¼ tsp salt
75 g butter, chilled
1 cup buttermilk*
½ cup Craig’s Strawberry Jam
1 cup chopped fresh strawberries
1 Tbsp chopped fresh mint (optional)
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