Our use of cookies

Some cookies are necessary for us to manage how our website behaves while other optional, or non-necessary, cookies help us to analyse website usage. You can Accept All or Reject All optional cookies or control individual cookie types below.

You can read more in our Cookie Notice


These cookies enable core functionality such as security, network management, and accessibility. You may disable these by changing your browser settings, but this may affect how the website functions.

Analytics cookies

Analytical cookies help us to improve our website by collecting and reporting information on its usage.

Third-Party Cookies

These cookies are set by a website other than the website you are visiting usually as a result of some embedded content such as a video, a social media share or a like button or a contact map

Dairy Council

Baking + Desserts

Butterscotch scrolls

Makes 12


75g NI butter, softened

200g self raising flour

125mls NI milk

50g NI butter, extra, softened

90g brown sugar

½ tsp cinnamon Icing sugar for sprinkling

Makes 12


Rub 75g of butter into the sifted flour until mixture resembles fine breadcrumbs. Make a well in the centre, add milk in stages and mix to a soft dough. Turn out onto a lightly floured surface and knead lightly.

Roll out to a rectangle 1cm thick. Spread with extra softened butter and sprinkle with brown sugar and cinnamon. Roll up as for a Swiss roll and cut into 12 slices with a sharp serrated knife.

Place on an oven tray lined with greaseproof paper and bake at 220°C for 8 – 10 minutes or until golden and cooked. Dust with icing sugar.