Yield: 12 Cones
|8 ounces||Self-Raising Flour|
|1 teaspoon||Baking Powder|
|Salt and Pepper|
|4 fluid ounce||Milk|
|4 ounces||Sage derby cheese, grated|
|2 tablespoons||Freshly chopped parsley|
|Milk to glaze|
Set oven to 220C/425F/Gas Mark 7. Lightly oil a baking sheet.
Sift the flour and baking powder into a mixing bowl and season.
Rub in the butter with your fingertips to form fine breadcrumbs. Stir in the milk and mix to form a soft dough, adding a little extra liquid if necessary.
Roll out the dough on a lightly floured surface to a 12 inch square.
Sprinkle the grated cheese and parsley over the dough, brush the edges with milk and roll up like a swiss roll, to enclose the cheese.
Slice into twelve and place, cut side down onto the baking sheet.
Brush the tops with milk and bake for 15 minutes, until golden.