Caramel + choc chip scrolls

caramel-scrollThese self saucing caramel and chocolate chip scrolls are a perfect indulgence for a cold winter afternoon (much like the ones we have been having lately). Warm, gooey, sticky and comforting, the aroma of them baking alone will have you licking your lips. I like that this recipe makes so many servings (16 to be exact) and is something you can pre-make (up to the baking stage) before guests are coming over. Who wouldn’t appreciate this sweet and indulgent treat being served? Serve warm or cold, with or without ice-cream, cream or custard. Mmmm…

Choc Caramel Scrolls
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Ingredients
  1. 220g butter (180g chopped + 40g melted)
  2. 1 ½ cup brown sugar
  3. 3 cups of self-raising flour
  4. 1 cup of milk + 2tbsp extra if needed
  5. ½ tsp of ground cinnamon
  6. ¹⁄₃ cup of chocolate baking chips
  7. 2 tbsp of water
Instructions
  1. 1. Pre-heat oven to 220˚c/200˚c fan-forced and line a slice pan with baking paper, extending the grease paper at the long ends for handles.
  2. 2. Place 125g of the butter, ²⁄₃ cup of the sugar and 2 tbsp of water in a small saucepan over moderate heat. Cook and stir until sugar is dissolved and mixture is combined (approx 2 mins). Pour caramel into prepared pan, to line bottom of pan.
  3. 3. Melt 40g of extra butter and put to one side (I melted it in a cup in the microwave).
  4. 4. Combine flour and 1 tbsp of the remaining sugar in a bowl. Rub in remaining butter to make crumbs. Add milk and mix with hands to form a soft, sticky dough (if dough is not sticky add the extra milk). Turn onto a lightly floured surface and knead until smooth.
  5. 5. Roll out the dough to form roughly a 48cm x 28cm rectangle (I use a tapemeasure to check the size). Over rectangle place the following; brush melted butter, sprinkle remaning sugar, cinnamon and chocolate bits.
  6. 6. Roll up dough, from the long side to form a log. Cut into 16 equal pieces. Place pieces cut side down into pan. Bake for 20 mins or until a skewer inserted into a scroll comes out clean. Stand in pan for 5 mins and tip upside down onto a wire rack before serving.
  7. 7. Serve as is or with vanilla icecream, cream of custard.
  8. Makes 16
Notes
  1. # Read the whole recipe first, as you will need to seperate quantities of ingredients in different steps.
  2. # Have everything you need in front of you - saucepans, bowls, ingredients (I would recommend measuring out all ingredients before starting).
  3. # You can replace chocolate chips for dates or walnuts.
Heidi + Coco https://www.heidiandcoco.com/
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