Butterscotch Pinwheels.(Gluten Free)

Ingredients

3 cups gluten-free self-raising flour
3 teaspoons gluten-free baking powder
¼ cup caster sugar
100g butter, chopped, plus 30g extra, melted
1 cup milk
¾ cup finely chopped macadamias
½ cup brown sugar
¼ cup currants
1½ teaspoons ground cinnamon

 

Procedure

 

1. Preheat oven to hot, 200°C. Lightly grease a 20cm round cake pan and line with
   baking paper.
   
2. Sift flour and baking powder into a large bowl. Stir in caster sugar. Using fingertips, rub in the butter until the mixture resembles breadcrumbs.
   
3. Make a well in the centre of the dry ingredients. Add the milk all at once, mixing to form a soft dough. Turn onto a lightly floured surface. Knead gently until smooth.
   
4. Using a floured rolling pin, roll dough into a 25 x 35cm rectangle. In a bowl, combine macadamias, brown sugar, currants and cinnamon.
   
5. Brush the dough with melted butter and sprinkle with about ¾ of the nut mixture. Roll up from long side. Trim the ends. Cut into 2cm-thick slices.
   
6. Arrange the slices, cut-side up, in the prepared pan. Brush with the remaining butter and sprinkle with the remaining nut mixture.
   
7. Bake for 20-25 minutes until golden. Turn onto a wire rack. Serve warm or at room temperature.

Serving Information

• Serves:
• Fat: g
• Calories: