1. Preheat oven to 200°C Line a baking tray with baking paper. 2. Make basic scroll dough Sift flour into a large bowl. Add butter. Using your fingertips, rub flour into butter until mixture resembles fine breadcrumbs (alternately, combine in food processor then transfer to a large bowl). Make a well in the centre. Add milk. Using a knife, mix together to form soft dough. 3. Turn dough onto a lightly-floured surface. Knead lightly until smooth. Roll out to a 30cm x 40cm rectangle with 1 short end closest to you. 4. Place chocolate in a small, heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM (50%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until melted and smooth. Spread melted chocolate over dough, leaving a 2cm border along short edge furthest from you. Sprinkle Cherry Ripe over chocolate. 5. Starting from short end closest to you, roll up dough like a Swiss roll. Using a sharp knife, trim ends then cut roll into 9 even slices (see note). Lay scrolls flat, in 3 rows, on prepared tray, allowing a 2cm space between each. Bake for 25 minutes or until light golden. Stand for 5 minutes on tray before gently pulling apart. Serve warm. ---------------------------------------------------------------------------
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