SCROLL BAKES

Choc Hazelnut Scrolls with Coffee Icing

Serves 10, Prep and Cook 1 hour

2¼ cups self-raising flour, plus extra for dusting
2 tblsps icing sugar mixture 75g cold unsalted butter, finely chopped
¾ cup milk
1 egg, lightly beaten
²/ ³ cup chocolate hazelnut spread
¼ cup hazelnuts, toasted, coarsely chopped

COFFEE ICING

1 tblsp instant coffee granules
1 cup icing sugar mixture

1 Grease a 20cm round cake pan. Line base and side with baking paper.

To make dough, combine flour and sugar in a large