Yield: 12 Cones
| Measure | Ingredient |
|---|---|
| 8 ounces | Self-Raising Flour |
| 1 teaspoon | Baking Powder |
| \N \N | Salt and Pepper |
| 2 ounces | Butter |
| 4 fluid ounce | Milk |
| 4 ounces | Sage derby cheese, grated |
| 2 tablespoons | Freshly chopped parsley |
| \N \N | 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.