Tomato, parmesan and basil scrolls

Method

• 1
  Preheat oven to 200°C. Lightly dust two flat baking trays with plain flour. Sift self-raising flour into a large bowl.
• 2
  Using your fingertips, rub butter into flour until mixture resembles breadcrumbs.
• 3
  Make a well in the centre. Add 1 cup of milk. Mix with a flat-bladed knife until mixture forms a soft dough, adding more milk if required. Turn onto a lightly floured surface. Knead gently until smooth (don’t knead dough too much or it will be tough).
• 4
  Roll dough out between 2 sheets of baking paper to form a 28cm x 40cm rectangle. Brush with egg. Sprinkle cheese, tomatoes and basil evenly over dough, leaving a 1cm-wide strip along 1 long side.
• 5
  Starting from 1 long side, roll dough up like a Swiss roll. Cut into 16 rounds.
• 6
  Place scrolls onto baking trays, 3cm apart. Brush with egg again. Bake for 15 to 20 minutes, swapping trays after 10 minutes, or until golden and cooked through. Stand for 5 minutes. Serve.