The tangy taste of golden syrup makes these rolls a dangerous more-ish treat.
- 20g butter
- 1 cup self-raising flour
- 1/4 teaspoon salt
- 1/3 cup milk
- 2 tablespoons golden syrup, plus extra for the rolls
- 300ml boiling water
- 2 teaspoons lemon juice
- 2 tablespoons dessicated coconut
Sift flour and salt, rub in butter. Make a well in the centre of the mixture and pour in all the milk. Mix with a knife or spatula to a soft dough. Turn onto a lightly floured board, knead lightly and gently form into an oblong shape, approximately 2cm thick. Spread with golden syrup and roll up.
Mix 300ml of boiling water, 2 tablespoons of golden syrup and 2 teaspoons of lemon juice. Mix well together and pour into a pie dish. Cut 1cm slices from the dough, place in the pie dish and sprinkle with coconut.
Bake in a hot oven for 20 minutes. Serve warm with custard or cream.
Tip: Honey may be used instead of golden syrup.