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It’s been a bit gloomy here on the Gold Coast, winter has certainly kicked in. Usually during this season I like to cook the family a hot lunch on the weekends. These Ricotta and Chives Scrolls tasted great!
Ricotta and Chives Scrolls
- Total Time: 40 mins
- Yield: 5 1x
Ingredients
Scale
- butter, to grease tray
- 3 cups self raising flour, sifted
- 1/2 teaspoon salt
- 80g firm butter, chopped
- 1 1/2 cups buttermilk
- 200g ricotta
- 80g crumbled feta
- 2 tablespoons chives, finely chopped
- buttermilk, extra
Instructions
- Preheat oven to 220C
- Grease a 30cm x 20cm lamington tin with butter
- Prepare a floured area on bench to roll dough
- Place flour and salt into large bowl
- Add butter to flour mix and rub in using fingertips
- Pour in buttermilk, stirring to combine
- Place dough onto floured surface and knead, if too sticky sprinkle in more flour
- Roll dough to form a 45cm x 35cm rectangle
- Spoon ricotta onto dough and spread evenly
- Crumble feta over ricotta
- Sprinkle over chives
- Roll dough, from long end, into a log
- Cut into 1cm thick rounds and place all scrolls into tin, touching
- Brush the tops of the scrolls with the extra buttermilk
- Bake for 25 minutes or until they are golden.
- Serve warm
- Prep Time: 15 mins
- Cook Time: 25 mins
What is your favourite scroll recipe?
