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  • Sweet Potato and Fennel Scrolls
  • fennel seedssnacks & desserts

Sweet Potato and Fennel Scrolls

Sweet Potato and Fennel Scrolls


  • 175g wholemeal flour
  • 2½ teaspoons baking powder
  • ½ teaspoon salt
  • 75g butter (cut into pieces)
  • 25g butter (melted)
  • 115g cooked sweet potato and mashed
  • 2 tablespoons of turmeric, ginger and cumin spice blend
  • 1 tablespoon fennel seeds
  • 100ml milk
  • 4 tablespoons almond meal

For the filling

  • 1 cup shredded chedder cheese
  • ½ cup shredded parmesan
  • ¼ cup fresh parsley chopped
  • 1 cup pine nuts
  1. Preheat oven to 200°C
  2. Lightly grease a large baking sheet and set aside
  3. In a bowl place flour, baking powder, salt, linseed meals, fennel seeds, turmeric mix and cumin
  4. Sprinkle over butter pieces and rub in using pastry blender under the mixture resembles coarse breadcrumbs and make a well in the centre.
  5. Put mashed sweet potato in to a small bowl and whisk in milk until smooth
  6. Pour into the well, stirring lightly, until a soft dough forms into a rough bowl
  7. Place on a lightly floured surface and knead 8-10 times using a lightly floured rolling pin
  8. Roll the dough to about 0.5cm thick rectangle, until you achieve a 25-30 cm wide rectangle.
  9. Then brush with the melted butter
  10. Combine the filling ingredients into a small bowl and sprinkle over the dough, starting at one long end, roll the dough swiss roll style
  11. Cut into 2.5cm slices and arrange cut side down onto the baking sheet about 1 cm apart.
  12. Bake until puffed and golden, about 12 minutes
  13. Remove to a wire rack to cool slightly, before serving.

*This is our favourite morning and arvo tea snack! Perfect accompaniment with EVERYTHING!

Enjoy! If you made this dish, share it with us @_heyingrid_ #heyingrid


    • Post author
      Lydia Teh
    • fennel seedssnacks & desserts