Ingredients
Method
- Preheat your oven to 150 degrees fan bake (or 170 degrees regular bake).
- Line a large baking tray with baking paper. The tray should be approx 20cm x 28cm
- In a large bowl, place your grated butter and flour. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs.
- Add the baking powder, sugar and salt before giving this a quick mix together to combine.
- Add the buttermilk and vanilla to your bowl and mix well. The mixture should now be a coarse dough that forms together when pressed.
- Roll the dough out on to a floured surface until it is a large rectangle about 1cm thick.
- Prepare your filling by melting the butter in a small saucepan, add the remaining hazelnut spread, cocoa and sugar. Mix well until it forms a smooth paste
- Spread your filling over the entire surface of the rolled out dough. Then sprinkle the chocolate chips over your filling.
- Gently roll up your dough. Start along the long back edge and continue rolling loosely until you have a long spiraled roll.
- Use a serrated knife to cut off your scrolls. Theses should be 2-3cm thick.
- Arrange on your lined baking tray and brush the entire surface of the scrolls with cream.
- Bake at 150 degrees fan for 35 mins or until just golden and cooked through.
- Mix up icing with enough milk to make it a pouring consistency.
- Pour your icing over the scrolls and serve.
Notes
Store your cooled chocolate scrolls covered in a cool dry place for up to 3 days.
Chocolate scrolls can be wrapped securely and frozen for up to 3 months.
Chocolate scrolls can be wrapped securely and frozen for up to 3 months.