these have lately been the delight of our weekends. bake them around 2pm on a sunday afternoon, go get your book and make a pot of tea while you wait to take them out of the oven, then settle yourself in for some serious leisure. make sure you keep these nearby though because we can guarantee that you’ll be in for seconds … and thirds …
2 cups flour
¼ cup sugar (we use brown)
4 tsp baking powder
½ tsp salt
½ tsp cream of tartar
½ cup butter softened
1 almost cup of milk
2 tbsp butter, melted
½ cup brown sugar
2 tbsp cinnamon
in a large bowl combine the flour, sugar, baking powder, salt and cream of tartar. rub in the softened butter. add milk and mix until just evenly moistened.
on a lightly floured board knead the dough 3 or 4 times then roll it out into a 25 x 38 cm rectangle (we’re not expecting precision here, as that would be being extremely hypocritical).
in another bowl combine the filling ingredients, then spread the mixture over the dough. starting from the long side, roll the dough up then cut into about 15 pieces.
place the rolls on a tray lined with greaseproof paper and bake at 220 degrees for around 20 mins.
eat them while they’re hot (and we won’t tell anyone if you eat them all in one go).