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White Chocolate & Raspberry Chelsea Scrolls



12 piece(s)


  • 460 g self-raising flour
  • 2 tablespoons caster sugar
  • 110 g cream
  • 170 g Milk
  • 2 tablespoons raspberries
  • 180 g raspberries
  • 100 g white chocolate, chopped
  • 180 g icing sugar

Recipe's preparation

  1. Preheat oven to 200C/180C fan-forced.  Grease and line a baking tray with baking paper.  

  2. Place flour and caster sugar in bowl.  Add cream and milk and knead for 50 seconds Dough mode interval setting until a soft dough has formed.

  3. Place dough on a sheet of baking paper.  Top with another sheet of baking paper.  1.       Roll out dough to 34x24cm rectangle about 1cm thick.


  4. 1.       Combine the 2 tablespoons raspberries and ¼ cup hot water in a bowl.  Set aside.  Scatter 1 cup raspberries and chocolate over dough, leaving 1cm border.  Starting from long edge, roll up to form a log.  Using a sharp serrated knife, trim ends; cut into 12 equal slices.  Place scrolls side by side, cut side up, on prepared tray.  Bake for 20-25 minutes or until golden brown and cooked.  Remove from oven.  Cool.

  5. Icing
  6. 1.       Drain reserved raspberries, reserving 2 tablespoons of liquid.  Combine reserved raspberry liquid and icing sugar in a microwave safe bowl.  Microwave on high (100%) in 30 second bursts, stirring, until heated and smooth.  Cool slightly.  Drizzle icing over scrolls.  Set.  Serve.


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Recipes converted and adapted from Recipes + July 2012.

The recipe also mentions that you can swap raspberries for strawberries.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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