Savoury Scrolls

The recipe that I used was from here but again I have changed it up a bit 🙂

  • 2 cups self-raising flour – or plain flour with 3tsp or baking powder. 
  • 30g butter, chopped
  • 1/4 cup chopped basil
  • 1/2 cup  milk
  • 1/2 cup water
  • 1 cup grated tasty cheese – I used 1.5 cups 
  • 1/2 cup chopped ham
  • Optional – 1/2 cup of capsicum, tomato or
  • optional – 1/4 cup red onion, sun-dried tomato or olives
  1. Preheat oven to very hot, 220°C. Lightly grease a scone tray.
  2. Sift flour into a large bowl. Add butter; rub in lightly using fingertips. Stir in basil.
  3. Make a well in centre of flour mixture. Pour in combined milk and water all at once, reserving about 1 tablespoon. Using a butter knife, mix quickly to a soft, sticky dough; do not overmix.
  4. Turn onto a lightly floured surface; knead lightly. Press or roll out to form a rectangle about 1cm thick.
  5. In a small bowl, combine cheese, ham, capsicum and gherkin; sprinkle over dough, pressing slightly.
  6. Roll up to form a log. Cut into 2cm-thick slices; arrange slightly overlapping, cut side up, on prepared tray. Brush with reserved liquid.
  7. Bake 12-15 minutes, until scrolls sound hollow when tapped. Cool on a wire rack.

 

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