2 tbs, for dusting
White self-raising flour
2 cup(s), (300g)
Reduced fat oil spread
¾ cup(s), (185ml), plus extra to brush
3 medium, sliced
1 x 3 second spray(s)
- Preheat oven to 200°C. Lightly spray a baking tray with oil and dust with a little plain flour.
- Sift self-raising flour and 1 tablespoon sugar into a large bowl. Using fingertips, rub in spread until mixture resembles breadcrumbs. Gently stir in milk to form a soft dough. Knead dough on a lightly floured surface for 30 seconds, or until just smooth.
- Using lightly floured hands, press dough out to a 30cm x 22cm rectangle. Combine remaining sugar and cinnamon in a small bowl. Sprinkle dough evenly with cinnamon mixture. Starting at 1 long side, roll up tightly, then stretch out roll to make a 38cm-long log. Cut log into 12 slices.
- Place slices, cut-side up, on prepared tray so they are just touching. Brush tops with extra milk. Bake for 16-18 minutes or until golden and a skewer inserted in the centres comes out clean. Serve with sliced fresh pears.
TIPS: No self-raising flour? Use 1 cup (150g) plain flour combined with 2 teaspoons baking powder. Add 2 tbs flaked almonds to sprinkle over scrolls before baking in Step 4 (contains nuts). Swap cinnamon for mixed spice.