Antipasto Scrolls

These are quick and tasy snacks and may be served with soup and part of an antipasto selection.

• Ready In: 25 mins
• Yields: 12 scrolls

Ingredients

• 2  cups self-raising flour
• 30  g butter, chopped
• 1⁄4 cup  chopped basil
• 1⁄2 cup milk
• 1⁄2 cup water
• 1  cup  chopped mixed antipasto  vegetables
• 1⁄2 cup  grated  tasty cheese
• 1⁄4 cup  grated parmesan cheese

Directions

1. Preheat oven to 220 Degrees Celsius Lightly grease a scone try.
2. Sift flour into a large bowl. Add butter. Rub in lightly using fingers. Stir in basil.
3. Make a well in the centre and pour in combined milk and water reserving about 1 tbs.
4. Using a knife mix quickly to a soft stcky dough. Dont overmix.
5. Turn onto a lightly floured surface. Knead lightly. Press or roll out to form a rectangle 1cm thick.
6. Sprinkle evenly with vegetables and cheeses.
7. Roll to form a log and cut into 2cm thick slices.
8. Arrange on the tray and brush with reserved milk mixture.
9. Bake for 12-15 minutes.