Milk Chocolate Cherry Scrolls

Ingredients

• 3 cups self-raising flour
• 50 g butter, chilled, chopped
• 1 1/4 cups milk

Filling

• 125 g good-quality milk chocolate, chopped

• 2 (55 g)  cherry ripe chocolate bars, chopped

Directions

1. 1

   Preheat oven to 200°C Line a baking tray with baking paper.

2. 2

   Make basic scroll dough Sift flour into a large bowl. Add butter. Using your fingertips, rub flour into butter until mixture resembles fine breadcrumbs (alternately, combine in food processor then transfer to a large bowl). Make a well in the centre. Add milk. Using a knife, mix together to form soft dough.

3. 3

   Turn dough onto a lightly-floured surface. Knead lightly until smooth. Roll out to a 30cm x 40cm rectangle with 1 short end closest to you.

4. 4

   Place chocolate in a small, heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM (50%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until melted and smooth. Spread melted chocolate over dough, leaving a 2cm border along short edge furthest from you. Sprinkle Cherry Ripe over chocolate.

5. 5

   Starting from short end closest to you, roll up dough like a Swiss roll. Using a sharp knife, trim ends then cut roll into 9 even slices (see note). Lay scrolls flat, in 3 rows, on prepared tray, allowing a 2cm space between each. Bake for 25 minutes or until light golden. Stand for 5 minutes on tray before gently pulling apart. Serve warm.