2 cups self-raising flour
4 tablespoons caster sugar
1 egg
milk
4 tablespoons melted butter
1 teaspoon ground cinnamon
3 tablespoons brown sugar
2 tablespoons butter
1 cup chopped walnuts
4 tablespoons caster sugar
1 egg
milk
4 tablespoons melted butter
1 teaspoon ground cinnamon
3 tablespoons brown sugar
2 tablespoons butter
1 cup chopped walnuts
method
1. Sift flour into a mixing bowl, stir in 2 tablespoons of the caster sugar.
2. Beat egg lightly in measuring cup and make up to 3/4 cup liquid with milk.
3. Pour into flour with 3 tablespoons of the melted butter.
4. Mix with a round-bladed knife to a soft dough.
5. Turn onto a floured board and knead lightly.
6. Roll out to a 30 x 25 cm (12 x 10 inch) rectangle.
7. Brush with remaining melted butter, and sprinkle with remaining caster sugar and the cinnamon.
8. Roll up tightly from longer side and cut into 12 equal slices.
9. Grease a 23 cm (9 inch) round layer cake tin and line base with greaseproof paper.
10. Blend brown sugar with butter, spread in the base of tin and sprinkle walnuts on top.
11. Place pinwheels cut side down in tin and bake in a hot oven 200-230°C (400-450°F) for 20 to 25 minutes until cooked.
12. Invert onto wire rack, leave a few seconds and remove tin and paper.
13. Serve warm or cold, with butter if desired.
2. Beat egg lightly in measuring cup and make up to 3/4 cup liquid with milk.
3. Pour into flour with 3 tablespoons of the melted butter.
4. Mix with a round-bladed knife to a soft dough.
5. Turn onto a floured board and knead lightly.
6. Roll out to a 30 x 25 cm (12 x 10 inch) rectangle.
7. Brush with remaining melted butter, and sprinkle with remaining caster sugar and the cinnamon.
8. Roll up tightly from longer side and cut into 12 equal slices.
9. Grease a 23 cm (9 inch) round layer cake tin and line base with greaseproof paper.
10. Blend brown sugar with butter, spread in the base of tin and sprinkle walnuts on top.
11. Place pinwheels cut side down in tin and bake in a hot oven 200-230°C (400-450°F) for 20 to 25 minutes until cooked.
12. Invert onto wire rack, leave a few seconds and remove tin and paper.
13. Serve warm or cold, with butter if desired.
serving amount
yield: 12
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