Image by Nigel Lough
Ingredients (9)
- 225g (1 1/2 cups) self-raising flour
- 2 tsp baking powder
- 330g (1 1/4 cups) Greek yoghurt
- 40g butter, melted
- 1 tbsp coconut sugar
- 1 tsp ground cinnamon or mixed spice
- 75g (2/3 cup) Freedom Foods Barley+ Pink Lady & Macadamia Muesli
- 20g (1/4 cup) desiccated coconut
- Melted 70% dark chocolate, to drizzle
Method
- Step 1 Preheat oven to 180C/160C fan forced. Line a large baking tray with baking paper.
- Step 2 Place flour and baking powder in a large bowl. Make a well in the centre. Add yoghurt. Use a round-bladed knife to stir until mixture just comes together. Turn onto a lightly floured surface and gently knead until just smooth (dough will be slightly sticky).
- Step 3 Roll the dough out on a well-floured sheet of baking paper into a 26 x 32cm rectangle. Brush half the melted butter over the dough, leaving a 2cm border. Sprinkle with the combined sugar and cinnamon. Scatter three-quarters each of the muesli and coconut over the dough and lightly press to stick.
- Step 4 Starting from a long side, roll up the dough and cut into 12 slices. Place on the prepared tray, cut side up and sides touching, allowing a little room for spreading. Brush with the remaining butter and scatter with the remaining muesli and coconut. Bake for 25-30 minutes or until scrolls are golden.
- Step 5 Drizzle with melted chocolate to serve.