These versatile savoury biscuits may be served on their own as a snack, or the spirals of dough may be placed on top of a casserole for the last
20 minutes of the cooking time to make a cheesy crust.
8 oz. flour
3 teaspoons baking powder
2 teaspoon salt
2 oz. vegetable fat
3 fl. oz. milk
4 oz. Cheddar cheese, grated
2 teaspoons paprika
1 tablespoon chopped fresh parsley
1 tablespoon finely chopped fresh chives
Preheat the oven to fairly hot 400°F (Gas Mark 6, 200°C).
Sift the flour, baking powder and salt into a large mixing bowl. Add the vege-table fat and cut it into small pieces with a table knife. With your fingertips, rub the fat into the flour until the mixture resembles coarse breadcrumbs.
Add the milk and, with the knife, mix it into the flour mixture. With your hands, mix and knead the dough until it is smooth. Add a little water if the dough is too dry. Cover the dough and chill it in the refrigerator for 10 minutes.
Meanwhile, in a medium-sized mixing bowl, combine the cheese, paprika, parsley and chives.
Remove the dough from the refriger-ator and discard the covering.
On a lightly floured surface, roll out the dough to an oblong j-inch thick. Sprinkle the cheese mixture over the dough and, starting from one of the short sides, roll up the dough Swiss roll style. Using a sharp knife, trim the rolled edges and discard the trimmings. Cut the roll into 2-inch slices with the knife and place the spirals of dough on a baking sheet, spacing them apart.
Place the baking sheet in the oven and bake the biscuits for 15 minutes or until the pastry is golden brown. Remove the sheet from the oven. Either transfer the biscuits to a wire rack to cool completely or place them on a serving dish and serve immediately.