Cheese and Bacon Scrolls
A world away from the commercially made ones, 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.
Ingredients 8
3 bacon rashers, trimmed, about 160 g/5¾ oz in total, chopped
300 g self-raising flour, plus extra to dust
1⁄2 tsp dry mustard powder
1⁄4 tsp salt
50 g butter, at room temperature, cubed
25 g parmesan cheese, finely grated
250 ml milk
100 g vintage cheddar cheese, finely shredded, plus extra for sprinkling
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Method 6
Preheat the oven to 190°C (375°F) or 170°C (325°F) fan-forced. Line a large baking tray with baking paper.
Cook the in a frying pan over medium–high heat for 5 minutes, or until crisp. Set aside.
Put the , , and in a medium bowl. With your palms facing upwards, use your fingertips to rub in the until the mixture resembles fine breadcrumbs and the butter is evenly incorporated. Stir in the and make a well in the center.
Add the 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.
Use a lightly floured rolling pin to roll the dough out on a lightly floured bench top to a 25 cm x 30 cm (10 in x 12 in) rectangle. Sprinkle evenly with the and then the . 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 2 cm (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.
BakeClub's tips
These scrolls are best eaten on the day they are made. They can, however, be frozen in a sealed container or freezer bag. Thaw at room temperature and reheat on a lined baking tray in a preheated oven at 160°C or 140°C fan-forced for 10-15 minutes.
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Notes
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