This yummy recipe for ham and cheese scrolls uses self-raising flour instead of yeast. So they’re quick to make and not fussy at all. I like making a batch for afternoon tea then popping the leftovers into the lunchbox for tomorrow’s recess snack.
As well as making a great lunchbox snack, these easy ham and cheese scrolls are also an easy option for your next party. Double the recipe and freeze a batch for later. They will keep for up to a month.
Ham and cheese scrolls
Prep time: 15 min
Cook time: 25 min
- 2 cups (300g) of self raising flour + extra to dust
- 90g of butter
- 1/2 teaspoon of salt
- 2/3 cup (160ml) of milk
- 1/4 cup (60g) of butter
- 2 tablespoons of seeded mustard – optional
- 1 cup of grated tasted cheese – plus 1/4 cup extra
- 150g of ham
- Extra milk to brush
1. Preheat your oven to 210ºC and line a tray with baking paper.
2. Sift the self raising flour and salt together in a large bowl and rub in the butter until the mixture is the consistency of breadcrumbs.
3. Slowly add the milk and use a butter knife to combine.
4. Tip the dough out onto a bench and knead until it forms a smooth ball. Use a rolling pin to roll dough out until you have a 30 x 40cm rectangle.
5. Spread the butter and mustard (if using) over the dough, leaving a 2cm gap around the edges.
6. Brush one long edge with a little milk and scatter the ham and cheese over the dough.
7. Starting at the long side (without milk) carefully roll the dough until enclosed then cut into 12 slices – approximately 2cm thick.
8. Place on a baking tray and sprinkle with a little extra grated cheese. Bake in oven for 25 minutes or until golden brown on top and cooked through.
These scrolls freeze well in a ziplock bag for up to one month.