My sister goes banay-nays over these. She doesn’t have a sweet tooth and can easily resist chocolate (ARE WE EVEN RELATED?!) but if I bake something with sweet chilli and cheese I’ve got to watch it like a hawk, she’ll be picking at it as soon as I turn my back. Another favourite variation is adding feta and baby spinach but only when I happen to have them in the house. If you don’t like rubbing butter into flour like this moi, very gently heat the butter and milk together until the butter is just melted, then pour it into the flour mixture and mix into a sticky dough. I like to use a pyrex dish to bake them in so that I can monitor how caramelised the bases get but you can cook these on any king of tray. Don’t be afraid to let the sweet chilli on the base burn a little, that’s where the flavour at!
Sweet Chilli Cheese Scrolls
I’ve had this recipe for so long that I only vaguely remember getting it from a magazine. Thanks anonymous magazine!
2 cups self-raising flour
1 tbsp caster sugar
3/4 cup milk
5-6 tbsp sweet chilli sauce
2 cups cheddar cheese
Preheat oven to 200 C and spray a pyrex casserole dish with oil.
Mix the flour and sugar together in a large mixing bowl then rub in the butter.
Stir the milk in to create a soft, sticky dough.
Turn out on to a well floured surface and roll out into a large rectangle (about 40 x 20cm).
Spread the sweet chilli sauce evenly onto the dough (add more if you really like sweet chilli sauce).
Sprinkle the cheese evenly over the dough, then roll up into a large scroll so that you make a 40cm long scroll.
With an extremely sharp knife cut into 1.5cm thick pieces and place in the prepared tray with around 1 cm between each scroll.
Bake for 20-25 minutes until lightly browned, then repeat until all the scrolls are cooked.