THERMOMIX ® RECIPE

1 White Chocolate & Raspberry Chelsea Scrolls

Recipe's preparation

Scrolls

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

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.

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.

 

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.

Icing

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.