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    Thursday, December 31, 2015

    Choc-hazelnut mixed spice scrolls Recipe

    Choc-hazelnut mixed spice scrolls Recipe

        100g hazelnuts
        300g (2 cups) self-raising flour
        Pinch of salt
        80g (1/3 cup) caster sugar
        75g unsalted butter, chilled, cubed
        125ml (1/2 cup) milk
        Milk, extra, to brush
        100g good-quality dark chocolate, chopped
        1 tablespoon brown sugar
        5 teaspoons mixed spice
        1 teaspoon finely grated orange rind
        2 tablespoons fresh orange juice
        1 tablespoon water

    Choc-hazelnut mixed spice scrolls Recipe
        Step 1

        Preheat oven to 180°C. Spread hazelnuts over a baking tray and cook in preheated oven for 5 minutes or until lightly toasted. Rub between a clean tea towel to remove skin. Roughly chop nuts and place in a bowl.
        Step 2

        Line a 16 x 26cm slab pan with non-stick baking paper. Sift the flour into a medium bowl. Stir in the salt and 1 tablespoon of the caster sugar. Use your fingertips to rub in the butter until the mixture resembles fine breadcrumbs. Make a well in the centre and add milk. Use a round-bladed knife in a cutting action to mix until the mixture just comes together.
        Step 3

        Turn onto a lightly floured surface and knead lightly until just smooth. Use a floured rolling pin to roll to a 25 x 36cm rectangle. Brush with milk.
        Step 4

        Add chocolate, brown sugar and 4 teaspoons mixed spice to nuts and mix well. Sprinkle dough with hazelnut mixture. Starting with a long side, roll up firmly to make a log. Trim the ends and discard. Cut the log into 3cm-thick slices. Arrange slices, cut-side up, in lined pan. Bake in preheated oven for 20-25 minutes or until golden brown and cooked through.
        Step 5

        Meanwhile, place the orange rind, orange juice, water, and remaining caster sugar and mixed spice in a small saucepan. Stir over low heat until sugar dissolves. Increase heat to high and bring to the boil. Reduce heat to medium and simmer, uncovered, for 5 minutes or until syrup thickens slightly. Drizzle over scrolls and serve warm or at room temperature.

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    Item Reviewed: Choc-hazelnut mixed spice scrolls Recipe Rating: 5 Reviewed By: Mrs. Chef
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