Ingredients
2 cups self-raising flour
1 Pinch salt
90g butter
cut into cubes
⅔ cup milk
Plain flour
to dust
3 tbsp tomato paste
1 cup grated cheddar cheese
150g ham
chopped
1 egg
lightly beaten
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Equipment
- 1 Large bowl
- 1 Baking tray
- 1 Baking paper
- 1 Oven
- 1 Round-bladed knife
Instructions
- 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 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.
Notes
Tip
Placing the pieces close together helps them rise (like scones).
Variation
Add a can of drained, crushed pineapple to the topping if your kids are into sweet-savoury tastes.
Storage
Keeps for a day or two at room temperature for lunch boxes or after school snacks.
