Scrolls

Recipe and photos by Yasmin

Scrolls are a brilliant invention. It is the simplest of recipes; needing only two ingredients and a constant ratio of 1:2 - 1cup of buttermilk to 2cups of Self Raising Flour. From this you can be as creative or subtle as intented; however, the result is undyingly satisfying. I have made this snack or lunch many times before today, yet today is somewhat special because I am sharing a memorable cooking experience with a longtime friend. A caring primary school friend visited and we prepared this dish, alongside many others, as we prepared a feast to celebrate the end of Lenten fasting. As a beginner we made scrolls, followed by the main meal of Chicken and Corn Pie, and finishing with afternoon tea of Apple and Cinnamon Cake and lastly dessert being Incredible Pie. This was a VERY filling and enjoyable experience - as every cooking session should be. I regard my kitchen and cookbook as an old friend as I embrace the task ahead, rather than some people today who believe cooking is a burden and a nuisance. I hope you enjoy the first of many recipes being posted after my Lenten break. It is both sweet and savoury - a perfect balance to start.

Ingredients:

• Buttermilk (a carton)
• Self Raising Flour
• Fillings of choice

Filling Combinations:
Sweet:

• Plum Jam, shredded coconut, shredded apple and sultanas (as featured in photo)
• Shredded apple, cinnamon and sugar
• Nutella and choc chips
• Apricot jam, diced apricots and shredded coconut
• Strawberry Jam and mixed dried fruit
• White chocolate and passionfruit pulp
• Honey and sliced banana

Savoury:

• Vegimite and cheese
• Shredded ham, cheese and pineapple
• Salami, ham and cheese
• Semi-dried tomatoes, low fat feta cheese, ham, salami and cheese

Method:
In a bowl, combine 1 cup of buttermilk and 2 cups of flour with a fork until a soft dough forms. Flour a mat and rolling pin and roll out the dough until 1-2cm thick. Spread with a filling of your choice, sweet or savoury. Pick up pastry from one end and roll it up to the other (as shown in the photo above). Once the dough is now one big scroll, use a sharp knife to cut the scroll into 2-3cm slices. Place these lying flat on a non-stick baking tray as you cut (as shown in the photo below). Cook in an oven at 180'C fan-forced 4 for 20-25 minutes. Once cooled a little, serve.

This process can be repeated until all of the buttermilk is used. It makes approximately 2 1/2 batches. For the half batch make sure the measurements maintain that ratio of 1:2, in this case it will be 1/2:1. If you don't simplify the ratio evenly, then the dough will either be too sloppy or too hard.