Tasty and moist – and good for using up random cheese and the last bits of chutney. Onion marmalade also works.
I find celery salt really useful in savoury dishes because it adds a depth of flavour, as well as saltiness.
- 3 cups self-rasing flour, plus extra for dusting
- 1 tsp baking powder
- 150g tasty cheese, grated
- 100g cold butter, grated
- 1 tbsp rosemary, chopped
- ½ tsp celery salt
- 1 cup milk, plus 1 tbsp extra
- 2-3 tbsp chutney (you can choose any flavour, although a tomato base works best)
1 Preheat the oven to 190ºC. Line a tray with baking paper.
2 In a large bowl, combine the self-raising flour, baking powder, cheese, butter, rosemary and salt. Toss to coat the butter and cheese bits in flour.
3 Stir in enough milk to bring the ingredients together and make a soft dough. Turn out onto a lightly floured surface and pat into a rectangle, about 30cm x 20cm.
4 Spread the chutney all over the dough, then roll up gently to make a log. Cut into 2cm slices and arrange in a circular or flower pattern. Ensure to leave a 1cm gap in between each one.
5 Brush with milk and bake for 15-18 minutes until the wheels are golden brown and puffed. Serve while warm with butter.