Wednesday, 30 November 2016
LEMON CREAM CHEESE SCROLLS
3 1/2 cups self raising flour
1 cup lemonade
1 cup cream
250 grams cream cheese, softened
1 cup sugar
finely grated rind 2 large lemons
4 tablespoons lemon curd
preheat oven to 190 c. line a baking tray with baking paper.
in a smallish bowl, mix the cream cheese, sugar and rind together
till well combined. put aside.
in a medium sized bowl, mix the flour, lemonade, cream and salt together
to form a dough.
tip dough onto a well floured board and knead till smooth. incorporate more
flour as needed.
roll the dough out to approx 40 x 28 cm rectangle.
spread the cream cheese all over the top of the dough.
spread the lemon curd all over the top of the cream cheese.
starting on the long edge, roll the dough up like a swiss roll.
cut roll into 12 even pieces and place on tray.
cook for 25 -30 until golden brown.
cool in tray.
1 cup icing sugar
1 teaspoon butter
mix the icing sugar and butter together with enough juice to make a
this is delicious served warm or cold with butter.