SAVOURY SCROOLS BACON AND BOURBON JAM
Ingredients:
3 cups Ceres Organics self raising flour
45g butter
1 cup milk
1 ½ cups grated Aged Gouda
½ cup parsley finely chopped
3 Tbsp Wild Country Bacon & Bourbon Jam
(Wild Country Onion Balsamic Marmalata can also be used)
100g crumbled Danish Blue cheese
3 cups Ceres Organics self raising flour
45g butter
1 cup milk
1 ½ cups grated Aged Gouda
½ cup parsley finely chopped
3 Tbsp Wild Country Bacon & Bourbon Jam
(Wild Country Onion Balsamic Marmalata can also be used)
100g crumbled Danish Blue cheese
Method
Sift the flour into a bowl. Rub in butter until it looks like crumbs. Add the blue cheese & parsley. Make a well in the centre of dry ingredients and pour milk in.
Stir to combine, then with floured hands and a floured work surface, take the dough and knead together. Roll out to about 1cm thick & in a rectangular shape.
*Spread the Jam over the dough.
Place chunks of the cheese along the long end. Carefully roll the dough up into a sausage shape starting with the cheese side.
Cut 2.5cm pieces and place onto a lined baking sheet. Allow a little slackness in the dough as it will expand.
Bake at 200C for about 10 – 12 minutes until scrolls are golden on the top.
Serve warm.
Alternatively, simply purchase ready-made 'Paneton Flaky Puff Pastry', roll out and follow steps above starting at the *.
Stir to combine, then with floured hands and a floured work surface, take the dough and knead together. Roll out to about 1cm thick & in a rectangular shape.
*Spread the Jam over the dough.
Place chunks of the cheese along the long end. Carefully roll the dough up into a sausage shape starting with the cheese side.
Cut 2.5cm pieces and place onto a lined baking sheet. Allow a little slackness in the dough as it will expand.
Bake at 200C for about 10 – 12 minutes until scrolls are golden on the top.
Serve warm.
Alternatively, simply purchase ready-made 'Paneton Flaky Puff Pastry', roll out and follow steps above starting at the *.