Hazelnut Scrolls

I saw these Hazelnut Scrolls at Smell & Taste Are My Memory. Jin said they are really tasty and easy to make, so I decided to give them a try as I was looking for something quick to make.

When I started to read through the recipe, I was starting to doubt how easy they were. They required rolling of dough and spreading hazelnut onto dough, which I didn't think would be easy to do as the dough might break. I needn't have worried. It turn out it was very easy to do and the results look and taste great. This recipe is so easy and cheap to make. Taste wise, I like it. I wouldn't say it's the most spectacular tasting biscuit, but my work mates really enjoyed them as they said it wasn't too sweet and they went well with coffee.



Hazelnut Scrolls

INGREDIENTS

2 cups plain flour
½ cup dry dessicated coconut
100 g butter (cubed)
½ cup caster sugar
1 egg (lightly beaten)
2 tbsp iced water
chocolate hazelnut spread (Nutella)
some extra dry dessicated coconut

METHOD
1. Very lightly brown the 50 g dessicated coconut in a pan.

2. Place the dessicated coconut and flour in food processor bowl; add butter and sugar. Using the pulse action, press button for 30 seconds or until mixture is fine and crumbly. If you don't have a food processor, I melted the butter a bit more and used a electric hand whisk.

3. Add egg and 2 tbsp water; process a further 20 seconds until mixture forms a dough. Again, if you don't have a food processor, an electric hand whisk is fine, using your hands for the final stages to bring the dough together.

4. Turn out onto a lightly floured surface and knead 30 seconds or until smooth.
Roll pastry out on a large sheet of baking paper, to a rectangle. Trim any uneven edges.

5. Spread dough with an even layer of hazelnut spread. Sprinkle dessicated coconut all over the hazelnut spread.

6. Using paper to lift dough, roll up from the long side in Swiss roll style. Wrap tightly in cling wrap and refrigerate for 1 hour.

7. Using a very sharp knife, cut dough into 1 cm slices. Place it on biscuit trays with baking paper.

8. Bake at 180°C (350°F - gas mark 4) for 15 minutes. Transfer to wire rack to cool.