Strawberry Pull Apart | Good Chef Bad Chef x Lighthouse Flour

Recipe by: Adrian Richardson
Time: 45 minutes
Serves: 6-8
Ingredients:
3 cups self-rising flour
1½ cups cream
1 tbsp icing sugar
Milk, for brushing
filling
1 cup strawberry jam
1 tbsp brandy (optional)
½ cup fresh or frozen strawberries, sliced
Methods:
Preheat your oven to 200°C.
In a large bowl, sift together the flour and the icing sugar. Pour the cream into the centre of the dry ingredients and stir. Mix gently until a dough forms.
Turn the dough out onto a floured bench or board. Dust with flour and gently roll out into a slab approx 4 cm thick.
Mix the jam and brandy together until combined, and spread over the dough.
Sprinkle strawberry pieces over the jam, roll the edges creating a scroll shape.
Cut into 6-8 pieces.
Brush with milk and bake for 25-30 minutes or until golden brown. Serve on its own or with custard.