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Salt & Pepper Peanut Butter Savoury Scrolls

Ingredients

  • 250g plain white flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp curry powder
  • ¼ tsp baking soda
  • 75g butter, grated and frozen
  • 75g cheddar cheese, grated
  • 150ml soda water
  • 75g feta
  • 1/3 cup Pic’s Salt & Pepper Peanut Butter
  • 2 tbsp milk
  • 50g sundried tomatoes, chopped
  • milk for brushing

Directions

  1. Preheat the oven to 180C fan bake. Line a large baking tray with baking paper.

  2. Combine the dry ingredients in a large bowl. Add the frozen butter and rub with your fingers to combine (you don’t want the butter to melt).

  3. Add the cheddar and mix to distribute, then pour in the soda water and, using a metal serving knife, make cutting motions to gently mix. Only mix until you have a shaggy dough - overmixing will result in a tough dough.

  4. Tip onto a lightly floured surface and briefly knead 2–3 times. Pat out to a rectangle about 20cm wide and 30cm long.

  5. Whisk the Salt & Pepper Peanut Butter and milk together, and spread evenly over the dough, leaving a 2cm border around the edges. Evenly scatter the sundried tomatoes and feta over top. Brush around the border with milk.

  6. Roll into a log, starting from the bottom and rolling towards the top. Slice into 6 even portions and arrange cut-sized up on your prepared baking tray, giving them enough room to spread out.

  7. Use the brush to dab the tops with milk, and bake for 20 minutes, until golden brown and cooked through.

  8. Enjoy warm.