Name: Cheddar and chutney pinwheels
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 10
Ingredients: 3 cup self-rasing flour, plus extra for dusting; 1 teaspoon baking powder; 150 gram tasty cheese, grated; 100 gram cold butter, grated; 1 tablespoon rosemary, chopped; 1/2 teaspoon celery salt; 1 cup milk, plus tbsp extra; 2.5 tablespoon chutney (you can choose any flavour, although a tomato base works best)

Cheddar and chutney pinwheels

Tasty and moist.

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Serves 10

Prep

10M

Cook

20M

Total

30M

Ingredients

3 cup self-rasing flour, plus extra for dusting

1 teaspoon baking powder

150 gram tasty cheese, grated

100 gram cold butter, grated

1 tablespoon rosemary, chopped

1/2 teaspoon celery salt

1 cup milk, plus tbsp extra

2.5 tablespoon chutney (you can choose any flavour, although a tomato base works best)

Method

1.Preheat the oven to 190ºC. Line a tray with baking paper.

2.In a large bowl, combine the self-raising flour, baking powder, cheese, butter, rosemary and salt. Toss to coat the butter and cheese bits in flour.

3.Stir in enough milk to bring the ingredients together and make a soft dough. Turn out onto a lightly floured surface and pat into a rectangle, about 30cm x 20cm.

4.Spread the chutney all over the dough, then roll up gently to make a log. Cut into 2cm slices and arrange in a circular or flower pattern. Ensure to leave a 1cm gap in between each one.

5.Brush with milk and bake for 15-18 minutes until the wheels are golden brown and puffed. Serve while warm with butter.

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