8 oz (225 g) self-raising wholemeal flour
salt, to taste
2 oz (50 g) polyunsaturated margarine. chilled and cut into small pieces
4 oz (100 g) low-fat soft cheese
75 ml (5 tbsp) semi-skimmed milk
1 tsp (5 ml) Dijon mustard
semi-skimmed milk, for brushing
2 tbsp (30 ml) chopped fresh parsley
2 level tsp (10 ml) chopped fresh herbs, such as tarragon, mint, marjoram and rosemary, or 1 tsp (5 ml) dried mixed herbs
1 tbsp (15 ml) grated Parmesan cheese
salt, to taste
2 oz (50 g) polyunsaturated margarine. chilled and cut into small pieces
4 oz (100 g) low-fat soft cheese
75 ml (5 tbsp) semi-skimmed milk
1 tsp (5 ml) Dijon mustard
semi-skimmed milk, for brushing
2 tbsp (30 ml) chopped fresh parsley
2 level tsp (10 ml) chopped fresh herbs, such as tarragon, mint, marjoram and rosemary, or 1 tsp (5 ml) dried mixed herbs
1 tbsp (15 ml) grated Parmesan cheese
method
1. Lightly grease a baking sheet and set aside.
2. Mix the flour and salt in a bowl. Add the margarine and rub in until the mixture resembles fine breadcrumbs.
3. Mix together the cheese, milk and mustard, then add to the dry ingredients and mix lightly to form a soft dough.
4. Knead briefly on a lightly floured surface, then roll out to a 12 x 25 cm (5 x10 inch) oblong.
5. Brush with milk and sprinkle with the herbs.
6. Roll up from one long edge and cut into ten slices about 2.5 cm (1 inch) thick.
7. Place on the backing sheet. Brush the tops with milk and sprinkle with Parmesan cheese.
8. Bake at 220°C (425°f) mark 7 for 12-15 minutes, until risen and golden brown. Serve warm.
2. Mix the flour and salt in a bowl. Add the margarine and rub in until the mixture resembles fine breadcrumbs.
3. Mix together the cheese, milk and mustard, then add to the dry ingredients and mix lightly to form a soft dough.
4. Knead briefly on a lightly floured surface, then roll out to a 12 x 25 cm (5 x10 inch) oblong.
5. Brush with milk and sprinkle with the herbs.
6. Roll up from one long edge and cut into ten slices about 2.5 cm (1 inch) thick.
7. Place on the backing sheet. Brush the tops with milk and sprinkle with Parmesan cheese.
8. Bake at 220°C (425°f) mark 7 for 12-15 minutes, until risen and golden brown. Serve warm.
serving amount
makes 10
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