makes
12
prep
30 minutes
cook
30 minutes
difficulty
Easy
makes
12
serves
preparation
30
minutes
cooking
30
minutes
difficulty
Easy
level
Ingredients
- 3 trimmed rashers of bacon (about 160 g), chopped
- 300 g (2 cups) self-raising flour, plus extra, to dust
- ½ tsp dry mustard powder
- pinch of salt
- 50 g butter, cubed, softened slightly
- 25 g (¼ cup) finely grated Parmesan
- 250 ml (1 cup) milk
- 100 g (1 cup) finely shredded vintage cheddar cheese plus 25 g (¼ cup) extra
Instructions
Preheat oven to 190°C. Line a large oven tray with non-stick baking paper.
Cook the bacon in a frying pan over medium-high heat for 5 minutes or until crisp. Set aside.
Put flour, mustard powder and salt in a medium bowl. Use your fingertips to rub in the butter until the mixture resembles fine breadcrumbs and the butter is evenly incorporated. Stir in the Parmesan and then make a well in the centre.
Add the milk to the flour mixture and use a round-ended knife to mix with a cutting action until the dough comes together in clumps. Use lightly floured hands to bring the dough together – it will be soft, but not sticky. Place on a floured surface and knead lightly and briefly (only about 6 times) to bring it together in a smooth ball.
Use a lightly floured rolling pin to roll the dough out on a lightly floured surface to a 25 x 30 cm rectangle. Sprinkle evenly with the bacon and then the cheddar. Starting at a long end, roll up the dough into a log. Use a sharp serrated knife to cut the roll into 12 even slices. Place the scrolls on the lined tray about 2 cm apart and sprinkle with the extra cheddar. Bake in preheated oven for 25-30 minutes or until golden and cooked through. Serve warm or at room temperature.
Baker’s tips
• These scrolls are best eaten the day they're made. They can, however, be frozen in a sealed freezer bag or airtight container. Thaw at room temperature and reheat on a lined tray in an oven preheated to 160°C for 10-15 minutes.
Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. Read our with her or for hands-on baking classes and baking tips, visit her at . Don't miss what's coming out of her oven via , , and .
Photography by Alan Benson. Styling by Kristine Duran-Thiessen. Food preparation by Tina McLeish.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
