Cheesy Beetroot Scrolls

Course: Brunch, Lunch, SnackDifficulty: Medium
Servings

8

servings
Prep time

15

minutes
Cooking time

20

minutes

Using a scone dough, these Cheesy Beetroot Scrolls are delicious, and best of all, cheesy.

Unlike scones, the dough is rolled out and folded, rolled, and folded again, before finally rolling it out to fill. By creating these layers, the scrolls become not only light and soft, but beautifully sticky care of the Sweet Beetroot Relish.

Ingredients

  • Dough
  • 1 1/2 C plain flour

  • 3 t baking powder

  • 1/2 t salt

  • 50gm cold butter

  • 1 1/2 C grated cheese

  • 1/2 C cold milk

  • Filling
  • 3 T Sweet Beetroot Relish

  • 1/2 C grated cheese

  • Optional: half a large slice of champagne ham

Directions

  • Preheat the oven to 210 degrees celsius
  • Add the flour, baking powder, and salt to a large mixing bowl and combine well
  • Grate the cold butter into the flour, and rub through the flour
  • Add the cheese, and mix through well
  • Add half of the milk, and cut through with a knife. Add a small amount of the remaining milk at a time, cutting through until the dough just starts to bind
  • Tip the dough onto a floured bench or board, and bring it together. Roll it out into a rectangle, and then fold a third into the middle, and the other third over the top
  • Roll the dough out into a rectangle again, and again fold into thirds - repeat this another four or five times
  • Finally, roll out into a larger rectangle, roughly the size of an A4 piece of paper
  • Spread the Sweet Beetroot Relish lengthwise down the centre of the dough. If you're using ham, tear up the champagne ham and lay out over the relish, then top with the cheese
  • Roll into a log along the lengthwise edge, and sit it with the join down on a board
  • Cut into eight scrolls, and then place on a large baking tray, approximately a centimetre apart
  • Bake for around 12-15 minutes, or until just cooked through and golden on top
  • Allow to cool for 10 minutes or so (if you can!) when they come out of the oven, then enjoy

Notes

  • Tip! This is a small batch, making eight scrolls. If you'd like to make a large batch, double the recipe and then cut the dough in half, making two scroll logs. This is far easier to manage than one really long roll!
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