Caramel Pinwheels

Well I hope everybody managed to stay cool over the weekend, we certainly had our airconditioning running to keep us cool, because of thil I was able to use the oven and make these yesterday for afternoon tea.

Now I have been making these for many years. It is a recipe I invented by using a soft scone dough and adding butter and brown sugar to create the caramel.

When my girls were young they thought - and actually still do - that these are pretty special to eat straight from the oven.

Now the amount of pinwheels you make depends only on how much dough you make, the amounts given will give you about 20 pinwheels plus 2 that ended up in Miss Fishes tummy.

Don't do what I did yesterday and use patty cake cups use muffin cups which will contain most of the overflow when the butter and sugar bubble and make caramel.

Also these are cooked on quite a high heat so that the scone dough puffs up and cooks and the butter and sugar create a caramel.

Caramel Pinwheels
2 cups SR flour, 1 egg, 2 tbsps butter, melted, 1/4 - 1/2 cup milk

For filling - butter spread or softened butter  and brown sugar

Preheat oven 220.c Place muffin cups onto a tray.

Put the flour into a large bowl add egg and butter, using a metal butter knife stir in add 1/4 milk. Stir just enough to see if the dough is going to come together, if it isn't add more milk.

You want the dough to come together but still to be a bit sticky. This will give you a really light pinwheel.

Now tip onto a floured surface using your hands, you will probably need to flour them, flatten the dough into along oblong with the longest side facing you, about 10cm (3") wide and 1 cm (1/2") thick and as long as the dough will spread.

This is best done with yours hands as using a rolling pin will toughen the dough.

Now spread the butter thickly over the entire length of the dough, then sprinkle liberally with brown sugar  (about 1/4" thick) .

Now roll into a pinwheel by taking the long edge furthest away from you and rolling it out towards yourself. You should get about 3 or 4 rolls.

Using a knife cut into 2 cm slices place into muffin cups cut side up.

On the tray ready to go into the oven.












Bake in the oven 10 - 15 minutes. This all depends on your oven, I bake these in my smaller oven so they only take 10 minutes.

You will know when they are cooked as the will have puffed up and be browned on the top slightly and the caramel will be bubbling in the pinwheel.

Remove from the oven and eat. These really are the best when eaten straight from the oven and I must admit I pull them into halves and spread on a little butter not necessary but enjoyable all the same.

Just out of the oven with the caramel still bubbling.

Cooks treats the overflowed caramel I let it set for a second them scraped it off. Yum !