A world away from the commercially made variety, these scrolls are great as a snack or with a warming winter soup. Feel free to try flavour variations, such as chopped herbs instead of the mustard powder or prosciutto instead of the bacon.
WHAT YOU NEED
• 3 trimmed bacon slices (about 160g in total) chopped
• 300g self-raising flour, plus extra to dust
• ½ a teaspoon of dry mustard powder
• Pinch of salt
• 50g butter, at room temperature, cubed
• 25g finely grated Parmesan cheese
• 250ml milk
• 100g finely shredded vintage cheddar cheese, plus 25g extra to sprinkle
WHAT TO DO
1. Preheat the oven to 190°C or 170°C fan-forced. Line a large baking tray with baking paper.
2. Cook the bacon in a frying pan over medium-high heat for 5 minutes, or until crisp. Set aside.
3. Put the flour, mustard powder and salt in a medium bowl. With your palms facing upwards, use your fingertips to rub in the butter until the mixture resembles fine breadcrumbs and the butter is evenly incorporated. Stir in the parmesan cheese and make a well in the centre.
4. Add the milk to the flour mixture and use a round-ended knife to mix with a cutting action until the dough comes together in clumps. Use lightly floured hands to bring the dough together – it will be soft, but not sticky. Place on a lightly floured bench top and knead lightly and briefly (only about six times) to bring it together into a ball.
5. Use a lightly floured rolling pin to roll the dough out on a lightly floured bench top to a 25cm x 30cm rectangle. Sprinkle evenly with the bacon and then the cheddar cheese. Starting at a long end, roll up the dough into a log. Use a sharp serrated knife to cut the roll into 12 even slices. Place the scrolls on the lined tray about 2cm (¾ in) apart and sprinkle with the extra cheddar. Bake in the preheated oven for 25-30 minutes, or until the scrolls are golden and cooked through. Serve warm or at room temperature.
Baker’s Tip
These scrolls are best eaten the day they are made. They can, however, be frozen in a sealed airtight container or freezer bag. Thaw at room temperature and reheat on a lined baking tray in an oven preheated to 160°C or 140°C fan-forced for 10-15 minutes.
COMMENTS