Butterscotch Pinwheels

Butterscotch Pinwheels

1/2 cup corn syrup
1/3 cup brown sugar
3 tbsp butter
1 tbsp water
1/2 cup pecans, chopped
2 cups All Purpose Flour
4 tsp baking powder
1 tsp salt
1/2 cup CRISCO® shortening
1 cup milk
1 tbsp butter, softened
2 tbsp brown sugar
1 tsp cinnamon

MIX syrup, 1/3 cup brown sugar, 3 tbsp butter and water in 8″ square cake pan.

COOK on top of stove until sugar is dissolved. Sprinkle with nuts. Set aside.

COMBINE flour, baking powder and salt in mixing bowl.

CUT in shortening with pastry blender until mixture resembles coarse meal.

ADD milk all at once and stir with fork until all ingredients are moistened and a soft dough is formed.

TURN out onto floured surface. Round up and knead gently about 10 times.

ROLL out dough to a 9″ square.

MIX softened butter, brown sugar and cinnamon together well.

SPREAD evenly over dough. Roll up jellyroll fashion. Cut into nine 1″ slices with a sharp knife. Place in prepared pan

BAKE at 425°F for 18-23 minutes or until golden brown and centre biscuit is done. Invert pan onto waxed paper immediately. Let stand 5 minutes before removing pan.