Ingredients
1/3c Jeremy’s whipped honey + 2T for topping
2c self raising flour
40g chilled butter, chopped
2/3c milk
400g can apple purée
1/4c brown sugar
1t vanilla extract
1t cinnamon
Method
- Preheat the oven to 180°C and grease and line a round cake tin.
- Drizzle the 1/3c honey around the base of the pan.
- Sift the flour into a large bowl. Rub the butter into the flour until it resembles bread crumbs. Stir the milk through with a knife until it forms a dough. Knead gently until smooth.
- Roll the dough out in a rectangle about 1/2cm thickness. Mix the apple, sugar, vanilla and cinnamon in a bowl and spread evenly across the dough leaving a border. Roll up along the long side and cut into 8 even slices.
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Place the scrolls into the cake pan and bake for 40 minutes. Cool and transfer to a cooling rack in the pan for 10 minutes before transferring to a cooling rack.
