Perfect for any high tea event, these savoury pinwheels are so light and fluffy.
Ingredients
3 cups self raising flour
1/2 tsp baking powder
1/2 tsp salt
60g Copha
1/2 cup grated cheese
1 egg, beaten
300ml soda water
Plain flour for kneading and rolling
Filling: 3 tbsp tomato paste or pesto
1/4 cup chopped bacon or salami
1/2 cup grated cheese
Extra cheese for topping
Method
Pre-heat oven 190°C
In a large bowl combine the self raising flour, baking powder and salt
Grate the Copha over the flour. Rub the Copha into the flour until mixture resembles fine breadcrumbs. Stir the grated cheese through
Make a well in the centre of the flour mixture and pour in 3/4 of the soda water and the beaten egg. Mix to a firm but tacky dough, adding more soda water if required
Turn dough out onto a lightly floured board and knead gently
Roll dough out to a long rectangle 40cm x 20cm
Spread the dough with the tomato paste or pesto, then top with the bacon and grated cheese. Roll dough up as per a sponge roll. Cut dough into thick even slices
Place pinwheels close together in a lightly floured non-stick 24cm baking cake tin
Sprinkle pinwheels with a little extra cheese and bake in the pre-heated oven at 190°C for 12-14 minutes
Cool on a wire rack and serve warm
Tips & Hints
This savoury scone dough can also be made into a quick and easy pizza.
