Easy recipe Butterscotch Pinwheels Recipe

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Melted butter, to grease three cups (about four hundred and fiftyg) Ogran gluten-free self-raising flour three teaspoons baking powder (Recipes by ingridients baking powder) (gluten-free) one quarter cup (about sixtyg) caster sugar one hundredg butter, chilled, cubed one cup (about two hundred and fiftyml) milk (Recipes by ingridients milk) one/two cup (one hundredg) brown sugar (Recipes by ingridients brown sugar) one one/two teaspoons ground cinnamon (Recipes by ingridients cinnamon) three/about four cup (about eighty-fiveg) Lucky walnuts, finely chopped one quarter cup (fourty-fiveg) currants thirtyg butter, extra, meltedStep one Preheat oven to two hundredC. Line a twentycm (base) round cake (Recipes by ingridients cake) pan with non-stick baking paper. Combine the flour, baking powder (Recipes by ingridients baking powder) and sugar. Use your fingertips to rub in the butter until the mixture forms. breadcrumbs (Recipes by ingridients breadcrumbs) Step two Mix in the milk (Recipes by ingridients milk) until mixture comes together. Knead on a floured surface until smooth. Use a floured rolling pin to roll into a twenty-five x thirtycm rectangle. Combine the, brown sugar (Recipes by ingridients brown sugar) , cinnamon (Recipes by ingridients cinnamon) walnuts and currants in a bowl. Step three Brush the dough with melted butter and sprinkle with about three/about four of the walnut mixture. Butterscotch Pinwheels Recipe. Roll up firmly from a long side. Trim the ends. Cut into twocm thick slices. Arrange the slices, cut-side up, side by side in the lined pan. Butterscotch Pinwheels Recipe. Brush with the remaining butter and sprinkle with the remaining walnut mixture. Butterscotch Pinwheels Recipe. Step about four Bake for twenty-thirty minutes or until golden. Turn onto a wire rack. Serve warm or at room temperature..