Coconut Lemon Curd Scrolls Recipe

How to make it

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• Preheat oven to 375F. Line a baking tray with parchment paper.
• In a large bowl, whisk together flour, baking powder and salt.
• Rub in butter using your fingertips, until the mixture resembles coarse crumbs. The largest should be about the size of a large pea. Alternatively, you can combine these ingredients in a food processor and pulse to achieve crumbs, then transfer to a large bowl.
• Make a well in the center of the flour mixture and pour in cold milk, gradually stirring with a butter knife or a fork until a soft dough forms.
• Sprinkle dough with flour and turn out onto a lightly-floured surface. Knead lightly until smooth, then roll out to a 12×14 inch rectangle.
• If dough gets too soft or sticky, even with the extra flour, put in fridge to chill for 15 minutes.
• Spread lemon curd over dough, leaving a 2cm border along the longer edges, but going all the way to the end of the short edges of the rectangle.
• Sprinkle coconut generously over the lemon curd.
• Starting with a long end, roll up dough in a jelly-roll fashion. Using a sharp, serrated knife to gently cut the roll into 12 even slices.
• Use a damp paper towel in between slices to keep knife clean and press gently to avoid squishing the roll.
• Lay scrolls flat on prepared baking sheet, allowing about 1 inch or so between each.
• Bake for about 20 minutes or until scroll are light gold. Stand for 5 minutes on tray before gently pulling apart. Serve warm.