Woman's Day
Who doesn’t love a cheeky ham and cheese scroll? This recipe keeps things simple, but you can change out the fillings to anything you like. Any cured meat would work deliciously well in this recipe, and if you’re looking for a meat-free alternative, swap out the ham for spinach, herbs, garlic, anything you fancy!
These are perfect for any gathering, and also for school lunches. We also love toasting the leftovers (if you have any), and adding some butter for that extra comfort food kick.
Looking for some sweet scroll ideaS? Try these chocolate, hazelnut and pear scrolls, or you can’t beat a classic apple cinnamon scroll.
Ingredients
Method
Preheat oven to very hot, 220°C. Lightly grease a scone tray.
Sift flour into a large bowl. Add butter; rub in lightly using fingertips. Stir in basil.
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.
Turn onto a lightly floured surface; knead lightly. Press or roll out to form a rectangle about 1cm thick.
In a small bowl, combine cheese, ham, capsicum and gherkin; sprinkle over dough, pressing slightly.
Roll up to form a log. Cut into 2cm-thick slices; arrange slightly overlapping, cut side up, on prepared tray. Brush with reserved liquid.
Bake 12-15 minutes, until scrolls sound hollow when tapped. Cool on a wire rack.
We used milk and water to to make the base, for a lighter result – all milk or all water can also be used. Milk is best for scones/scrolls.
Note
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