Prep 10 mins
Cook 20 mins
A New Idea find. An Australian cup is 250ml and a tablespoon is 20ml. To achieve a light result, it is important to handle damper dough quickly and gently.
- 2 cups self-raising flour
- 30 g butter
- 1 cup milk
- salt and pepper, to taste
- 1 cup tasty cheese, grated
- 2 teaspoons sesame seeds
- 1⁄4 teaspoon poppy seed
- Preheat oven to 200°C.
- Line an oven tray with baking paper.
- Sift flour into a large bowl. Rub in butter using fingertips until mixture resembles breadcrumbs. Season to taste.
- Reserve 1 tablespoon milk. Using a blunt knife, mix in remaining milk all at once, until mixture just comes together.
- Knead dough gently on a lightly floured surface. Form into a 20cm x 25cm rectangle. Press cheese into dough. Roll up from the long side and cut into 6 pieces.
- Arrange rolls in a circle, cut side down, on prepared tray. Brush tops with reserved milk and sprinkle with seeds.
- Bake for 15-20 minutes, until scrolls sound hollow when tapped. Serve warm.
An easy, tasty side dish for soup or just for afternoon tea! Next time I might try chopping up some sundried tomatoes and adding with the cheese. Thanks for this one, Jewelies!
I made half of this recipe & there were moments during the prep that I felt very inept & a bit sorry I had stepped outside my box, that box being a boxed cake mix! BUT I had a good outcome in my view. I know they are not as lrg as they should be as I got 6 from a half recipe. The real test will be how much you feel they look like they should when the pic posts. I can tell you the scrolls taste good & have an outside crunch w/a fairly dense bread texture inside. I threw all artery caution aside & brushed them w/my pastry brush & a bit of butter. Very yummy warm w/the soft cheese & butter! Thx for sharing the recipe w/us.