Tuesday, 6 March 2012
I just love doing different things with baking powder biscuit or savoury scone dough. It's just so darned versatile and takes to almost any flavour you want to pair it with.
Of course more often than not I just stamp it out into rounds and bake it that way, but every now and then I like to raise the bar and bake something scrumptiously different with it.
Like these Ham and Cheese Scrolls. Kinda like cinnamon rolls, except that they're savoury . . . with a chutney, ham and cheese filling, instead of butter, cinnamon and sugar.
I pat the dough out gently and lovingly . . . trying to handle it the least amount as possible, so that the scrolls stay tender and light.
I love mine spread with mango chutney . . . but you can use honey mustard if you like, or a combination of hot mustard and apricot jam. This tasty layer lies beneath the ham and cheese which you place on top like a salty cheesy blanket of scrum.
Rolled up, sliced and baked and you have the perfect little savoury rolls to go with a cup of hot soup on a cold day . . . or even as is with a tasty salad on the side.
In any case, I know you'll love them. We do! Easy, quick and oh so tasty delish!
*Ham and Cheese Scrolls*
Tender scone type of dough spread with mango chutney, topped with slices of italian ham and grated chedder, rolled up, cut into slices and baked until scrummy yummy!
198g of plain flour (2 cups)
1/2 tsp salt
4 tsp baking powder
5 1/2 TBS vegetable shortening (1/3 cup)
6 ounces milk (3/4 cup)
10 thin slices of baked italian ham
(or any other baked ham)
8 ounces grated strong cheddar cheese (2 cups)
Preheat the oven to 20-0*C/400*F/ gas mark 6. Line a baking sheet with parchment paper. Set aside.
Sift the flour, salt and baking powder into a bowl. Drop in the vegetable shortening and cut it in using a pastry blender, or two round bladed knives, until the mixture resembles coarse crumbs. Stir in enough of the milk, using a fork, to give you a soft dough. You don't want it to be sticky. You may or may not need all of the milk. Tip the dough out onto a lightly floured surface. Pat the dough out into a rectangle 8 inches by 10 inches in size. Spread the surface with some chutney, adding as little or as much as you like, without overdoing it. Lay your slices of ham over top of the chutney, overlapping them as needed to cover the space, and leaving a bit of a border along the long sides. Sprinkle the grated cheese evenly over top. Roll up from the long side into a tight roll, pinching the edges closed. Using a sharp knife cut into 10 evenly sized slices. Place each slice cut side down onto the parchment paper.
Bake for 10 to 15 minutes until golden brown and lightly crisped. Serve hot.