A father-of-two from Melbourne has shared his trick for turning leftover sandwich crusts into cinnamon scrolls, and parents across Australia have labelled it ‘genius’.
‘The number one comment I get is “what do you do with the leftover bread?”‘ George posted on Instagram.
‘So here is one my many leftover crusts creations, this is called “Karen”,’ he added jokingly.
To make the cinnamon scrolls, all you need to do is slice the crusts off a piece of bread, keeping them attached together carefully with your knife.
Once you’ve done this, George said you need to do a ‘bit of a twirl’ by folding the crusts into a circle.
Secure the circle or ‘scroll’ with a skewer in order to keep it tight and together.
‘Add some butter to a pan, add some cinnamon and then put your scrolls into the hot pan,’ George said.
Leave them to soak up the butter and cinnamon for a few minutes, then enjoy the scrolls hot.
Thousands who saw the ‘hack’ on social media were impressed with it, with many writing comments like: ‘This is so clever, good work’.
‘Think of all the bread we waste, we have to try this,’ one woman said, tagging a friend.
‘You are so creative, I absolutely love this,’ another added.
George previously shared how you can make the school lunchbox more exciting for your children:
‘Bright colours in the form of fresh produce [are key], use the rainbow as a form of inspiration,’ George told Daily Mail Australia.
The father of two also recommends making your sandwiches less boring by putting twists on them.
George regularly makes a ‘ravwich’, which is his take on the Italian ravioli, or the ‘spring-wich’, which is his take on a Chinese spring roll – for his two girls, and he said both make a fun alternative to a regular sandwich.
‘A bento box is also a cool and easier way to pack school lunches,’ he said.
‘There is no cross contamination – which is often an issue for kids – and it’s also leak proof, which means the food looks good.’
While you might think that preparing a lunchbox that is as good looking as George’s takes hours, the 45-year-old said that in fact, it only takes him between five and ten minutes.
‘I’m usually prepared, which helps,’ he said.
‘I spend one afternoon peeling, cutting and washing all the fruit and veggies. Then I can just keep them in airtight containers in the fridge ready to go.’
Typically his lunches are stuffed full of ‘bite-sized vegetables’.
Mini cucumbers, mini tomatoes and mini carrots are big hits in his household, while using a red capsicum as a cup for other food has also proven popular.
‘Anything bite-sized is less daunting for children,’ he said.
‘They’re more likely to pick it up and try it. Smaller pieces of fruit are fun to use for their bright colours also. Strawberries and grapes are my favourites.’