Chocolate Coconut Scrolls
I recently adapted a recipe for Vegemite Scrolls into a sweet version using chocolate hazelnut spread and coconut. Unfortunately my little Aussie kids do not like Vegemite! They are even sweeter with a little icing drizzled over the top.
Ingredients
Serves: 12
- 2 cups (250g) self raising flour
- 1/4 cup (40g) icing sugar
- 2 tablespoons (40g) cold butter
- 1/2 cup (125ml) milk
- 3 - 4 tablespoons Nutella (chocolate hazelnut spread)
- 1 tablespoon dessicated coconut
- milk to glaze
Directions
Preparation:15min ›
Cook:12min ›
Extra time:3min ›
Ready in:30min
- Preheat oven to 200 degrees C and line a flat baking sheet with non stick baking paper.
- Process flour, icing sugar and butter until it resembles fresh breadcrumbs.
- Add milk until combined and turn out onto a floured surface.
- Shape into a rectangle and roll out to approximately 25 x 40 cms.
- Spread with Nutella and sprinkle coconut over it.
- Roll into a log shape and refrigerate 15 mins.
- Cut into 1-2 cm slices and place swirl side down onto baking sheet.
- Brush with milk and sprinkle a little extra coconut on top.
- Bake 12 minutes or until golden. Cool and if desired, drizzle icing over the top.
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Reviews and Ratings
Global Ratings:
(6)
Reviews in English (8)
Very yummy & easy to make. Only had to add around an extra 20g of butter and it stuck together great. They will be good to take along to 'bring a plate of fingerfood' parties. - 14 Dec 2010
These were yummy, and instead of nutella, I used a low sugar/low GI plain chocolate spread which is a good option for those with nut allergies. The only problem I had was with the dough, it was a little hard to roll and keep together compared to other scroll recipes I have done and in the end I had to use a little extra milk to make it more pliable. But they turned out beautiful, light and fluffy, and a big lunchbox favourite I'm sure! - 11 Jul 2009
Altered ingredient amounts. I added perhaps an extra 20g butter and they turned out great. - 14 Dec 2010