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!

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Ricotta and Chives Scrolls

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  • Author: Katrina
  • Total Time: 40 mins
  • Yield: 5 1x


  • 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


  1. Preheat oven to 220C
  2. Grease a 30cm x 20cm lamington tin with butter
  3. Prepare a floured area on bench to roll dough
  4. Place flour and salt into large bowl
  5. Add butter to flour mix and rub in using fingertips
  6. Pour in buttermilk, stirring to combine
  7. Place dough onto floured surface and knead, if too sticky sprinkle in more flour
  8. Roll dough to form a 45cm x 35cm rectangle
  9. Spoon ricotta onto dough and spread evenly
  10. Crumble feta over ricotta
  11. Sprinkle over chives
  12. Roll dough, from long end, into a log
  13. Cut into 1cm thick rounds and place all scrolls into tin, touching
  14. Brush the tops of the scrolls with the extra buttermilk
  15. Bake for 25 minutes or until they are golden.
  16. Serve warm
  • Prep Time: 15 mins
  • Cook Time: 25 mins

What is your favourite scroll recipe?



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