Butterscotch pinwheels
Butterscotch Pinwheels are a delightful treat combining buttery dough with a sweet filling of brown sugar, cinnamon, walnuts, and currants. Baked until golden, these treats are perfect for any occasion.
Cook time 30 min
Prep time 25 min
Ingredients:
2 tbsp butter3 cups self-raising flour
2 tbsp baking powder
1/4 cup sugar
1 cup milk (1% fat)
1/2 cup brown sugar
1 tsp cinnamon
1/2 cup walnuts
1/3 cup currants
Indulge in the rich, buttery goodness of homemade Butterscotch Pinwheels, a delightful treat that's perfect for any occasion. Combining the sweetness of brown sugar and cinnamon with the crunch of walnuts and the subtle tang of currants, these pinwheels make for an irresistible dessert or snack.
Instructions:
Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the self-raising flour, baking powder, and white sugar.
- Add the butter and cut it into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gradually add the milk, mixing until a soft dough forms. If the dough is too sticky, add a little more flour, 1 tablespoon at a time.
- Lightly flour your work surface and roll out the dough into a rectangle approximately 1/4 inch (6mm) thick.
- In a small bowl, combine the brown sugar, cinnamon, chopped walnuts, and currants.
- Evenly sprinkle the brown sugar mixture over the rolled-out dough.
- Roll the dough up tightly from one long side to the other, forming a log.
- Cut the log into 1-inch (2.5cm) thick slices to create the pinwheel shapes.
- Place the pinwheel slices on a greased or lined baking sheet, leaving a little space between each one.
- Bake in the preheated oven for 15-20 minutes or until golden brown.
- Once baked, remove the pinwheels from the oven and transfer them to a wire rack to cool slightly.
- Serve warm or at room temperature. Enjoy your butterscotch pinwheels!
With these simple steps and a few helpful tips, you can easily create a batch of delicious Butterscotch Pinwheels. Whether you're enjoying them with a cup of tea or sharing them at a gathering, these sweet treats are sure to impress and delight everyone who tries them.
Butterscotch pinwheels FAQ:
Bake the pinwheels in a preheated oven at 375°F (190°C) for 15-20 minutes, or until they are golden brown.
The pinwheels are done when they are golden brown and firm to the touch. You can also check the bottom for a light golden color.
Use a standard baking sheet for baking the pinwheels. Make sure to line it with parchment paper or grease it to prevent sticking.
Yes, you can substitute chopped pecans for walnuts or use dried fruits like raisins instead of currants. Ensure any substitutions maintain similar moisture levels.
Store leftover pinwheels in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months.
Cooking Tips:
- Ensure your butter is at room temperature for easier mixing.
- Use fresh self-raising flour for the best results in terms of rise and texture.
- Don't overmix the dough to keep the pinwheels light and flaky.
- Chill the dough if it's too sticky to handle, making it easier to roll out and shape.
- For a richer flavor, you can lightly toast the walnuts before adding them to the filling.
Nutrition Facts
10 ServingsCalories 350kcal
Protein 8g
Carbohydrates 60g
Fiber 2.62g
Sugar 22g
Fat 11g
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