2¼ cups self-raising flour, plus extra for dusting
2 tblsps icing sugar mixture
75g cold unsalted butter, finely chopped
¾ cup milk
1 egg, lightly beaten
²⁄ ³ cup chocolate hazelnut spread
¼ cup hazelnuts, toasted, coarsely chopped
1 tblsp instant coffee granules
1 cup icing sugar mixture
Grease a 20cm round cake pan. Line base and side with baking paper.
To make dough, combine flour and sugar in a large bowl. Using your fingertips, rub in butter to form fine crumbs. Make a well in the centre. Add combined milk and egg. Using a flat-bladed knife, gently stir until mixture forms a sticky dough.
Turn out onto a lightly floured bench and gently knead for about 15 seconds, or until the dough is smooth.
Lightly flour bench again, roll out dough to a 25cm x 33cm rectangle. Spread with chocolate hazelnut spread, leaving a 1cm border around edges.
Starting from one long side, roll up firmly. Trim ends. Cut into 10cm x 3cm thick slices. Place side-by-side, cut-side up, in the prepared pan.
Cook in a moderate oven (180C) for about 40 minutes, or until golden brown. Remove. Stand in pan for 5 minutes. Turn out onto a wire rack. Stand for 10 minutes.
To make icing, dissolve coffee in 1½ tblsps boiling water in a small jug. Place sugar in a medium bowl. Stir in enough coffee mixture to form a smooth and thick consistency.
Spoon icing over warm scrolls. Sprinkle with hazelnuts. Serve warm.