Chocolate Hazelnut Scrolls
By: Anncoo
Published: Wednesday, December 1, 2010 - 5:00am

Ingredients




250 grams Plain flour
55 grams Ground Hazelnuts
100 grams Butter, chopped
110 grams Sugar
1 tablespoon Egg, light beaten with 2 iced water
Nutella Hazelnut Spread

Preparation

1 Place dry ingredients in food processor bowl, add chopped butter and sugar. Using the pulse action, press button for 30 seconds or until is fine and crumbly. 2 Add combined egg and water; process a further 20 seconds until mixture forms a dough. 3 Turn out onto a lightly floured surface and knead dough until smooth. 4 Roll pastry out between 2 plastic sheets to a rectangle of 25 x 35cm. Trim any uneven edges. 5 Spread dough evenly with hazelnut spread (not too thick). 6 Using plastic sheet to lift dough, roll up from the long side in Swiss roll style. Wrap tightly in plastic sheet and refrigerator for 40 minutes. 7 Heat oven to 180C. Cut dough into 1 cm slices, wiping blade of knife between cuts. 8 Place on prepared lined trays, bake at preheated oven 180C for 15 minutes. 9 Transfer to wire rack to cool and store in an airtight container.