- 2 cups self-raising flour
- Pinch of salt
- 90g butter, cut into cubes
- 2/3 cup milk
- Plain flour, to dust
- 3 tbpsn tomato paste
- 1 cup grated cheddar cheese
- 150g ham, chopped
- 1 egg, lightly beaten
Preheat oven to 200C. Line a tray with baking paper.
Sift the flour and salt into a large bowl. Use your fingertips to rub the butter into the flour until it resembles fine breadcrumbs. Add the milk. Use a round-bladed knife in a cutting motion to mix until evenly incorporated and the mixture begins to hold together.
Turn the dough onto a lightly floured bench and gently knead (about 5 minutes) until smooth. If the dough is sticky sprinkle with a little more flour.
Roll dough into a 20cm x 40 cm rectangle and spread with tomato paste. Sprinkle with ham and cheese.
Turn the dough so the long end is in front of you and roll up. Slice into 10-12 pieces and place side-by-side on the tray.
Brush with egg and bake for 25 minutes or until a skewer inserted into it comes out clean.
- Placing the pieces close together helps them rise (like scones).
- Add a can of drained, crushed pineapple to the topping if your kids are into sweet-savoury tastes.
- Keeps for a day or two at room temperature for lunch boxes or after school snacks.
- Recipe created by Melissa Hughes for Kidspot.