| Cook Time | 20 minutes |
| Servings | serves |
Ingredients
- 3 cups Self Raising Flour
- 80 grams Butter
- 1 1/4 cups Buttermilk
- 1/3 cup Brown Sugar
- 1 cup Pecans roughly chopped
- 40 grams Butter Extra cut into small pieces
Caramel Glaze
- 20 grams Butter
- 1/3 cup Brown Sugar
- 1 tablespoon Water
Ingredients
Caramel Glaze
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Instructions
- Preheat oven to 200°C. Line a 26 x 16 x 3 cm lamington tin with baking paper. Sift the flour into a large bowl. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs. Make a well in the centre and add the buttermilk. Stir with a flat-edged knife until well combined and a soft dough is formed.
- Turn out dough on a lightly floured surface and knead quickly but gently until smooth. Roll out dough on a lightly floured surface to a 1 cm-thick rectangle, measuring 36 x 21 cm. Sprinkle sugar over top of dough. Top with pecans and dot with extra butter.
- Carefully roll up dough from the longest side. Using a large sharp knife, cut through the roll to form 12 rounds. Put the rounds close together in the prepared tin. Bake for 15-20 minutes or until crisp and well browned. Transfer to a wire rack to cool. Brush each muffin with Caramel glaze.
- To make Caramel glaze: Put the butter, sugar and water in a medium heavy-based pan and stir to combine. Simmer, stirring, for 3-4 minutes or until the mixture is smooth and the sugar dissolves.
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