Pinwheels are an easy and enjoyable snack to make for the family. The cream cheese makes the inside moist and the cheese on top gives a lovely golden crunch! Makes 16.
Ingredients
| 16 | Asparagus spears (Main) |
| 500 g | Self raising flour |
| 1 tsp | Salt |
| 120 g | Butter, softened, diced |
| 100 ml | Cream |
| 1 | Egg |
| 100 ml | Lemonade |
| 100 ml | Whole milk |
| 3 Tbsp | Cream cheese |
| 2 Tbsp | Fresh herbs, finely chopped, a combination of thyme, parsley and basil |
| 4 Tbsp | Tasty cheese, grated |
| 1 | Olive oil |
AdvertisementAdvertise with NZME.
Directions
- Preheat oven to 220C. Cover a baking tray with baking paper.
- Grill the asparagus for 2 minutes then turn and repeat. Let cool.
- To make the scones, put the flour into a large bowl. Add salt and diced butter, then rub with fingertips until the mixture looks like breadcrumbs.
- Whisk the cream, egg, lemonade and milk together. Quickly stir enough of the mixture into the flour until it begins to hold together.
- Tip out on a lightly floured bench and gently knead just enough for the dough to hold.
- Roll out then dot with cream cheese and lay the asparagus at the end closest to you. Sprinkle over the herbs and cheese, then roll up.
- Slice into rounds and place close together on the baking paper before cooking for 20 minutes or until golden and crusty. Grind over a little black pepper and drizzle with olive oil.
