Savoury Cookie Swirls
Ready In: 40 mins
Yields: 18 swirls
Ingredients
- 6 ounces wholemeal self-rising flour
- 1⁄4 cup oil, plus extra for greasing
- 1 teaspoon instant bouillon granules
- 1⁄2 cup soya milk
- 1 tablespoon tapenade
- 2 tablespoons mushrooms, chopped
- 1 tablespoon red pesto sauce
- 1 tablespoon red pepper, chopped
- 1 tablespoon chile, chopped
- 1 1⁄2 tablespoons cream cheese
- 1 tablespoon scallion, chopped
- 1 tablespoon basil, chopped
Directions
- Oil a baking sheet. Preheat the oven to 350°F.
- Place the flour, oil, bouillon powder and soya milk in a bowl, mix together to form a dough, then divide into three equal pieces. On a floured work surface, roll out the dough into rectangles measuring 6x4in.
- Spread the tapenade and chopped mushrooms on one rectangle; the red pesto and chopped red peppers and chilies on another; and the cream cheese, scallions and herbs on the third.
- Roll each sheet up from a short end and cut each roll into six pieces. Place the savoury swirls on the prepared baking sheet, brush the tops with oil and bake for 25 minutes.
- Serve the swirls hot with soup or cold with a selection of dips.
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