Chocolate Coconut Scrolls

• 2 cups self raising flour
• 14 cup icing sugar
• 2 tablespoons cold butter
• 12 cup milk
• 3 -4 tablespoons nutella (chocolate hazelnut spread)
• 1 tablespoon desiccated coconut
• milk to glaze

1. Preheat oven to 200 degrees C and line a flat baking sheet with non stick baking paper.
2. Process flour, icing sugar and butter until it resembles fresh breadcrumbs.
3. Add milk until combined and turn out onto a floured surface.
4. Shape into a rectangle and roll out to approximately 25 x 40cms.
5. Spread with Nutella and sprinkle coconut over it.
6. Roll into a log shape and refrigerate 15 minutes.
7. Cut into 1-2 cm slices and place swirl side down onto baking sheet.
8. Brush with milk and sprinkle a little extra coconut on top.
9. Bake 12 minutes or until golden.
10. Cool and if desired, drizzle icing over the top.

flour, icing sugar, cold butter, milk, nutella, coconut, milk

Taken from www.food.com/recipe/chocolate-coconut-scrolls-388533 (may not work)