Cheese and Tomato Chutney Scrolls

Preparation time: 25 minutes

Cooking time: 25 minutes

Serves 6


3 cups self raising flour, sifted

½ teaspoon baking powder

salt and cracked black pepper

50g chilled butter, chopped

¾ cup milk

1/3 cup Anathoth Tomato Relish

1 ½ cups grated extra tasty cheese

extra milk, for brushing


Preheat oven to 210C.

Place the flour, baking powder, salt and pepper in a bowl and add the butter. Using your fingertips, rub in the butter until the mixture resembles rough breadcrumbs. Make a well in the centre.

Combine the milk with 1/3 cup water. Pour the liquid into the well. Using a flat bladed knife, cut through the flour mixture until it comes together as a rough dough.

Tip the dough onto a work surface dusted with flour and knead lightly until it can form a ball.

Roll out the dough to a rectangle approximately 30 x 40cm in size. Spread with Anathoth Tomato Chutney then sprinkle with cheese.

Roll up from a short sides to form a cigar. Slice the roll into pieces approximately 4cm wide.

Place scrolls close together on a baking tray lined with non stick baking paper so they are touching. Brush each scroll with a little extra milk.

Bake for 25 minutes or until cooked through. If the scrolls start to brown too quickly cover with foil. Cool on a wire rack then break apart.

What’s your favourite treat from the bakery?