Biscoff Scrolls
So yummy – I dare you to stop at only one!
Equipment
- 5L slow cooker
- Baking Paper
Ingredients
- 2 cups self raising Flour + extra
- Pinch pf salt
- 75 grams Melted butter
- 3/4 cup milk (possible up to 1 cup)
- 1/2 jar Biscoff spread
- 1 pkt Biscoff biscuits (optional garnish)
Instructions
- Line your slow cooker bowl with baking paper
- Combine the flour, milk, butter and salt in a mixing bowl and stir until the dough just comes together, if it's too dry and crumbly, add an extra 1/4 cup of milk
- Turn the dough out on a lightly floured bench and knead until smooth.
- Roll out the dough into a 20 x 30xm rectangle using rolling pin.
- Spread the Biscoff spread generously over the dough.
- Roll up the dough into a long cylinder. Cut the roll into approx 14 slices with a sharp knife (they will look like snails when cut). Each slice should be approx 1 – 1.5cm thick.
- Arrange the scrolls flat in a single layer, close together, in the slow cooker.
- Cover, putting tea towel under the lid for TEA TOWEL TRICK and cook on high for 1hr 45mins or until scrolls are cooked through. Some slow cookers may need and extra 15-30 mins.
- Optional Garnishes– you can add a dollop of extra Biscoff spread to each scroll and top with a Biscoff biscuit. Note: If you want this dollop to ooze all over the scroll do so while still hot. If you want it to stay more formed allow to cool first. – you can crumble crushed Biscoff biscuits over scrolls – you can enjoy them just as they are with no extra toppings
- Serve hot and fresh, or store in sealed container in cool place and pack for lunchbox treats.
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I can get the biscuits in Australia but not the spread ,what else do I use and what is the flavour
Yes you can Berris. I’m in Australia 🙂 Both Coles and Woolworths sell the spread