Baking

5 Ingredient Chocolatey Scrolls

  • Intermediate

  • 50 mins

The secret to these tender little 5 ingredient scrolls – Greek yoghurt! Simply mix, roll, spread generously with a chocolatey honey mixture and bake. The hardest part? Saving a couple for yourself!

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  • Skill Level

    Intermediate

  • Prep Time

    20 mins

  • Cooking Time

    25-30 mins

  • Servings

    12

Ingredients

  • 3 cups self-raising flour
  • 2 cups Greek yoghurt
  • 50g butter
  • 3 tbsp Capilano Pure Honey
  • 1 tsp cocoa powder
  1. Preheat oven to 180°C and grease a 12 hole muffin tin with butter or spray with oil.
  2. Combine yoghurt and flour in a mixing bowl and combine until mixture comes together in a ball.
  3. Turn out onto a floured bench top and knead until the dough becomes smooth and elastic (about 3-4 minutes).
  4. With a rolling pin, roll out dough into a large rectangle about 1/2cm thick. Combine melted butter, honey and cocoa powder and whisk until well combined (this may take a minute or 2). Spread mixture evenly over dough.
  5. Roll dough into a log from the long side. Cut the log into 12 even pieces and place into the muffin holes with the spiral facing upwards.
  6. Place into the oven and bake for 25-30 minutes until golden. Remove from the oven and leave to cool slightly.
  7. Meanwhile, combine Capilano Honey and cocoa powder and warm the mixture for 10-15 seconds in the microwave until at a drizzle consistency.
  8. Drizzle over scrolls and serve. If not serving immediately, set aside to cool completely then transfer to an airtight container. When ready to serve, microwave until the scroll is warmed and drizzle over extra honey.

Used in this recipe

Pure Honey

Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and hand harvested by their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.

Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.

Find out more
  1. Preheat oven to 180°C and grease a 12 hole muffin tin with butter or spray with oil.
  2. Combine yoghurt and flour in a mixing bowl and combine until mixture comes together in a ball.
  3. Turn out onto a floured bench top and knead until the dough becomes smooth and elastic (about 3-4 minutes).
  4. With a rolling pin, roll out dough into a large rectangle about 1/2cm thick. Combine melted butter, honey and cocoa powder and whisk until well combined (this may take a minute or 2). Spread mixture evenly over dough.
  5. Roll dough into a log from the long side. Cut the log into 12 even pieces and place into the muffin holes with the spiral facing upwards.
  6. Place into the oven and bake for 25-30 minutes until golden. Remove from the oven and leave to cool slightly.
  7. Meanwhile, combine Capilano Honey and cocoa powder and warm the mixture for 10-15 seconds in the microwave until at a drizzle consistency.
  8. Drizzle over scrolls and serve. If not serving immediately, set aside to cool completely then transfer to an airtight container. When ready to serve, microwave until the scroll is warmed and drizzle over extra honey.

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