Ingredients
Scrolls
- 460 g self-raising flour
- 2 tablespoons caster sugar
- 110 g cream
- 170 g Milk
- 2 tablespoons raspberries
- 180 g raspberries
- 100 g white chocolate, chopped
- 180 g icing sugar
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 200C/180C fan-forced. Grease and line a baking tray with baking paper.
Place flour and caster sugar in bowl. Add cream and milk and knead for 50 seconds
"Dough mode" interval setting until a soft dough has formed.Place dough on a sheet of baking paper. Top with another sheet of baking paper. 1. Roll out dough to 34x24cm rectangle about 1cm thick.
1. Combine the 2 tablespoons raspberries and ¼ cup hot water in a bowl. Set aside. Scatter 1 cup raspberries and chocolate over dough, leaving 1cm border. Starting from long edge, roll up to form a log. Using a sharp serrated knife, trim ends; cut into 12 equal slices. Place scrolls side by side, cut side up, on prepared tray. Bake for 20-25 minutes or until golden brown and cooked. Remove from oven. Cool.
1. Drain reserved raspberries, reserving 2 tablespoons of liquid. Combine reserved raspberry liquid and icing sugar in a microwave safe bowl. Microwave on high (100%) in 30 second bursts, stirring, until heated and smooth. Cool slightly. Drizzle icing over scrolls. Set. Serve.
Scrolls
Icing
Tip
Recipes converted and adapted from Recipes + July 2012.
The recipe also mentions that you can swap raspberries for strawberries.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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