Spicy gluten-free scrolls
| Recipe By: | Abigail Donnelly |
| Serves: | 8 |
| Cooking Time: | 15 minutes |
| Prep Time: | 35 minutes |
Ingredients
- 1/2 tsp ground nutmeg
- 1 cup Woolworths almond drink, warmed
- 1/2 tsp Woolworths vanilla powder
- 3 tsp cinnamon stick
- 3/4 cup sugar for the eggs
- 60 g Butter, melted plus extra for frying
- A pinch of salt
- a pinch ground nutmeg
- 1/2 tsp ground ginger
- 2 tsp cinnamon stick
- 455 g Woolworths all-purpose gluten-free flour, plus extra for dusting
- 150 g sugar for the egg whites
- 25 g yeast
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Combine the yeast and almond drink in a mixing bowl with a pinch of sugar. Set it aside and allow it to froth and bubble. This should take about 15 minutes.
- Combine the remaining sugar, gluten-free flour, spices and salt in a large mixing bowl, then add the almond drink-and-yeast mixture and the butter. Knead to form a dough, then place on a surface dusted with gluten-free flour.
- Knead for a further 5 minutes, place in a bowl and cover. Set aside to rise until doubled in size.
- While the dough is rising, prepare the filling. Cream all the ingredients together using an electric hand-mixer until pale and fluffy.
- Preheat the oven to 200°C. Once the dough has doubled in size, knock it back and roll out to a thickness of 5 mm on a floured work surface.
- Spread the filling over the dough and roll into a large sausage. Cut into 8 triangular pieces, place on a greased baking tray and bake for 15 minutes. Allow to cool before serving.
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