These super quick pinwheels compliment winter soups perfectly.
- 2 cups self-raising flour
- 1 cup grated cheese
- 50g butter, grated
- 1 tsp sea salt
- 1 tbsp fresh chopped parsley
- ¾ cup milk
- 2 tbsp pesto
1 Preheat oven to 190ºC. In a large bowl, combine flour, cheese, grated butter, salt and parsley, and rub together with your fingertips to break up the butter.
2 Add the milk and mix with a butter knife until the dough forms a soft ball. Roll out the dough on a lightly floured bench to about 25cm x 10cm, spread with pesto and roll up.
3 Cut into 20cm rounds and place on a paper-lined baking tray and bake for 10-12 minutes or until puffed and golden.