Cinnamon pecan scrolls

Prep

15 min

Cook

20 min

Serves

10

Skill

Vegetarian

Prep

15 min

Cook

20 min

Serves

10

Skill

Lunchbox Breakfast Picnics and Snacks Soy Milk So Good Frozen Dessert Health Snacks Entertaining Christmas Gluten Free So Good Almond and Coconut Milks

A deliciously easy-to-make treat you can enjoy with friends and family over a cup of tea or coffee.

Ingredients

1 ¾ cups white self-raising flour
1 tsp cinnamon, ground
1 tbs brown sugar
¼ cup margarine
150ml So Good Regular Soy Milk
2 tbs honey
½ cup pecan nuts, finely chopped

Nutrition per serving

Weight, measurement and temperature conversions

4.4 g

protein

1.4 g

saturated fat

20 g

carbohydrate

4.6 g

sugars

56 mg

sodium

Method

Sift the flour and the cinnamon into a mixing bowl. Add sugar and stir until combined.
Using your fingertips rub the margarine into the flour until the mixture resembles fine breadcrumbs.
Make a well in the centre of the flour and add So Good Regular. Bring the mixture together using a knife and gently knead to form a dough. Take care not to over knead.
Using a rolling pin roll the dough out to a 20 x 30cm rectangle. Drizzle the honey evenly over the dough leaving a 2cm border. Sprinkle with the pecans and roll the dough from the long side to enclose the pecans.
Slice the roll into 10 even slices and place each piece cut side up onto a lightly greased baking tray.
Bake in a hot oven, 200°C, for 20 minutes or until the scrolls have risen and are cooked through. Serve warm.

1 ¾ cups white self-raising flour
1 tsp cinnamon, ground
1 tbs brown sugar
¼ cup margarine
150ml So Good Regular Soy Milk
2 tbs honey
½ cup pecan nuts, finely chopped

Nutrition per serving

Weight, measurement and temperature conversions

4.4 g

protein

1.4 g

saturated fat

20 g

carbohydrate

4.6 g

sugars

56 mg

sodium