INGREDIENTS
3 1/2 cups self-raising flour
60g cold unsalted butter, chopped
1 1/2 cups milk
Extra 1 tbs milk, for brushing
1 tbs raw sugar

FILLING
1/2 cup orange marmalade
1/2 cup brown sugar
1 tsp ground cinnamon

1. To make filling, combine all ingredients in a small bowl.

2. Place self-raising flour and unsalted butter in a food processor. Process until well combined. Transfer into a large bowl. Add milk and stir with a knife to form a firm dough. Turn out onto a floured surface. Knead until smooth, then roll out into a 30 x 40cm rectangle.

3. Spread filling evenly over dough, leaving a 2cm border around edges. Starting from one long side, roll up dough tightly. Trim edges and cut into 10 even scrolls.

4. Arrange scrolls on an oven tray lined with baking paper. Brush with extra milk and sprinkle with sugar.

5. Cook scrolls in a hot oven (200ºC) for about 25 minutes, or until golden brown. Stand for 5 minutes before serving.

TIP: Scrolls can be made up to three days ahead. Store in an airtight container. Reheat in a moderate oven (180ºC) for 3 to 5 minutes.

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