| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Swiss |
Appetizers |
12 |
Cones |
INGREDIENTS
| 8 |
oz |
Self-Raising Flour |
| 1 |
ts |
Baking Powder |
|
|
Salt and Pepper |
| 2 |
oz |
Butter |
| 4 |
fl |
Milk |
| 4 |
oz |
Sage derby cheese, grated |
| 2 |
tb |
Freshly chopped parsley |
|
|
Milk to glaze |
INSTRUCTIONS
Set oven to 220C/425F/Gas Mark 7. Lightly oil a baking sheet.
Sift the flour and baking powder into a mixing bowl and season.
Rub in the butter with your fingertips to form fine breadcrumbs. Stir in
the milk and mix to form a soft dough, adding a little extra liquid if
necessary.
Roll out the dough on a lightly floured surface to a 12 inch square.
Sprinkle the grated cheese and parsley over the dough, brush the edges with
milk and roll up like a swiss roll, to enclose the cheese. Slice into
twelve and place, cut side down onto the baking sheet.
Brush the tops with milk and bake for 15 minutes, until golden.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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