Hot Cross Scrolls

  • Hot Cross Scrolls
  • Hot Cross Scrolls
  • Hot Cross Scrolls
  • Hot Cross Scrolls
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  • 2 cups self - raising flour
  • 1 x pinch salt
  • 90 g butter, softenend
  • 1/8 cup castor sugar
  • 2/3 cups milk
  • 1/4 cup goji berries (or cranberries)
  • 1/4 cup mixed fruit
  • 1 tspn ground cinnamon
  • 1 tspn mixed spice
  • 1/4 tspn ground cloves
  • 1/4 tspn ground nutmeg
  • 1 x filling
  • 60 g butter
  • 2 Tbls brown sugar
  • 1/2 tspn cinnamon
  • 1/2 tspn mixed spice
  • 1 Tbls goji berries (or cranberries)
  • 2 Tbls mixed fruit
  • 1 x icing
  • 1/2 cup icing sugar (or more)
  • 1 -2 Tbls boiling water


Preheat oven to 180 degrees. Line a baking tray with baking paper.
In a large bowl sift the flour and salt. Add the butter in and using your fingertips rub the butter in until it resembles fine breadcrumbs. Add the dried fruit, sugar and spices and mix to combine.
Make a well in the center of the flour mixture and pour most of the milk into the center.
Mix the dough together with a flat edged knife, adding the rest of the milk if necessary. The dough should be quite sticky and soft.
Remove the dough from the bowl onto the floured piece of baking paper. Flatten the dough with your hands to form a rectangle. Lightly flour the top of the dough and roll out to rectangle about 1cm thick.

For the filling

In a small bowl add the butter. spices and sugar together and beat together with a spoon. Using a spatula or knife spread the butter mixture on the top of the dough leaving a 1 cm border around the edge. Sprinkle the extra dried fruit evenly onto the top of the dough.
Roll the dough up start on the long edge of the rectangle to form a long sausage shape.
Wrap the dough in the baking paper and place in the fridge for 15 minutes to chill.
Once chilled remove and cut 2cm widths of dough with a sharp knife. Place the cut dough flat on the baking tray and repeat with the remaining dough. Leaving room between each scroll for expansion.
Place into the oven for 20 minutes or until golden brown. Remove and let cool.

For the icing

In a small bowl place the icing sugar and boiling water. Mix together to form a firm but soft icing.
Place into the corner of a freezer bag and snip the corner off to form a piping bag. Pipe crosses onto the top of the cooled scrolls and let it set for 15 minutes. (If you can wait that long)

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