2 cups high grade flour
3 tsp baking powder
100g butter, cut into cubes
1 cup milk
Pinch man grind
Add all the filling ingredients into a food processor and blitz until combined.
Preheat oven to 180℃.
In a large bowl mix together the flour and baking powder.
Add the cubed butter and, using your fingertips, massage the butter into the flour until the butter is all broken up and the flour and butter mixture looks like crumbs.
Add the milk and mix until a dough starts to form.
Turn the dough out onto a lightly floured bench and knead until the dough becomes smooth and is no longer sticky. You may need to keep adding flour to the bench while you do this until it is no longer sticky.
Roll your dough out into the shape of a rectangle and is 1/2cm thick.
Grab the filling and spread this across the dough until all the dough is covered.
Starting at a long edge, roll the dough up until it meets the other edge. Place the seam side down and, using a sharp knife, cut into eight equal sized scrolls.
Line a 40cm x 20cm baking dish with baking paper and place the scrolls, filling side down, in two rows a couple of centimetres apart.
Place in the oven and cooke for 40 minutes or until golden and cooked through.
Allow to cool for a few minutes, remove from the baking dish and serve.
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