Butterscotch pinwheels

Recipe: Butterscotch Pinwheels


  • Melted butter, to grease
  • 3 cups (450g) Ogran gluten-free self-raising flour
  • 3 tsp baking powder (gluten-free)
  • 1/4 cup (60g) caster sugar
  • 100g butter, chilled, cubed
  • 1 cup (250ml) milk
  • 1/2 cup (100g) brown sugar
  • 1 1/2 tsp ground cinnamon
  • 3/4 cup (85g) Lucky walnuts, finely chopped
  • 1/4 cup (45g) currants
  • 30g butter, extra, melted


  1. Preheat oven to 200°C. Line a 20cm (base) round cake pan with non-stick baking paper. Combine the flour, baking powder and sugar.
  2. Use your fingertips to rub in the butter until the mixture forms breadcrumbs. Mix in the milk until mixture comes together. Knead on a floured surface until smooth. Use a floured rolling pin to roll into a 25 x 30cm rectangle.
  3. Combine the brown sugar, cinnamon, walnuts and currants in a bowl. Brush the dough with melted butter and sprinkle with about 3/4 of the walnut mixture. Roll up firmly from a long side. Trim the ends.
  4. Cut into 2cm thick slices. Arrange the slices, cut-side up, side by side in the lined pan.
  5. Brush with the remaining butter and sprinkle with the remaining walnut mixture. Bake for 20-30 minutes or until golden.
  6. Turn onto a wire rack. Serve warm or at room temperature.

Number of servings (yield): 3

Meal type: dessert

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)