Marguerite Patten's Cheese Whirls
Over a year ago
1,727 views
Ingredients
- 6oz (175g) plain flour
- Salt and pepper
- ½ tsp mustard powder
- 2oz (50g) cooking fat or margarine
- 2oz (50g) Cheddar cheese. grated
- 1 egg
- Jar of Marmite
Accompaniment
SponsoredLouis Jadot Macon Blanc - Featured BBC 2 What to eat now
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.
Method
-
1
Preheat the oven to 180C/ gas 4. Grease two baking trays.
Sift the flour with the salt, pepper and mustard, rub in the fat or margarine and add the cheese. Mix well, then gradually add enough beaten egg to make a dough with a firm rolling consistency.
Roll out the dough, to a ¼in (6mm) thick oblong, and spread with the Marmite. Roll up firmly, like a Swiss roll, then cut into thick slices. Place on the baking trays and brush with milk.
Bake until pale golden in colour and firm to the touch. Allow to cool on the trays.
Comments (0)