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
