Hazelnut and choc chip scrolls

It's been a while since I've scrolled in the Kidgredients kitchen, but today I'm stocking the freezer. As we have a few outings over the next few weeks and I just like the feeling of a stocked freezer. These scrolls are a treat and are not for preschool (nut free) but will be a welcome snack on a 4WD day we are going on and also helpful for the post-preschool starvation that seems to be happening around here!

Anyway, these scrolls came about because I bought a jar of hazelnut spread. Not nutella, just good old tasty hazelnuts and cashews blitzed to make a spread (It's made by Melrose). It tastes awesome and I'm loving it on toast. But I thought it would be a yummy scroll filler. So...off I went!

I love hazelnuts so much but I've moved on from Nutella as it is so very sweet and as much as I love it, it's not particularly good for me. But I love the combination of hazelnut and chocolate so, I'm trying to create something extra yummy, a little naughty and also a little bit good for you. Sort of naughty and nice style...after all...it's nearly Christmas!

Scrolls are always fun to make. If you wanna try on your own, here are my suggestions below:

• Salami pizza scrolls, lunchbox yumminess
• Cinnamon sultana scrolls
• Enriched, even better yoghurt dough scrolls

Hazelnut and choc chip scrolls

Only 6 ingredients in these delicious hazelnut and choc chip scrolls. Makes 24, freezes well. Kidfriendly (contains nuts) awesome for an after school treat.

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Course: Freezer Friendly

Cuisine: Modern Australian

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Servings: 24 scrolls

Calories: 169kcal

Author: Kylie

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Ingredients

• ▢ 1 cup yoghurt full-fat greek
• ▢ 1 cup white SRF
• ▢ 1 cup wholemeal SRF
• ▢ 1 teaspoon vanilla
• ▢ ¾ cup choc chips I used dark choc ones
• ▢ 5 tbsps hazelnut spread I used Melrose

Instructions

• Preheat oven to 180 degrees
• In a mixer with a dough hook combine the vanilla, yoghurt and flour.
• Mix until a dough forms- 3-5 minutes.
• Roll out the dough to make a large rectangle, 30 by 50 cms.
• Cut in half to make two 30X25cm rectangles.
• Spread half the hazelnut spread over each rectangle, then sprinkle with choc chips.
• Starting from the left hand side, roll the dough to make one long sausage. Cut into 12 scrolls.
• Repeat with the other rectangle. Bake at 180 degrees for 12 minutes. Cool on a wire rack.

Nutrition

Serving: 2scrolls | Calories: 169kcal | Carbohydrates: 17g | Protein: 11g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Cholesterol: 12mg | Sodium: 161mg | Sugar: 15g

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