Preparation time: 5 mins
Cooking time: 20 mins
Dietary guidance: v
1 cup wholemeal Self Raising flour
1 cup white Self Raising flour
1/2 cup Butter (Softened)
1/2 to 1 cup sultanas (Sultana Raisins)
3/4 cup milk
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp ground cardamon
Mix dry ingredients first, then add the butter, then add the milk. Turn out onto floured board and knead.
Break dough into 4 pieces if making 8 larger scrolls, or 8 pieces if making 16 smaller ones. Take each piece and press it into a rectangle (about 1cm thick). Roll the dough from one end to make a "log". you can sprinkle it with extra sugar or melted butter before you roll it if you wish.
Cut the scroll in half, and place with cut side down onto a lightly greased (or lined with baking paper) baking tray. Brush lightly with milk and bake at about 180ºC until they start going golden on top and sound hollow to tap.
Remove from the tray and cover with a teatowel to keep them soft (I line a large serving bowl with a teatowel, slide the hot scrolls into this straight from the oven and put a teatowel on top)
Best eaten while still warm, but you can microwave them for about 20 seconds to warm them up for a similar effect.