Recipes

Sundried Tomato Swirls

Makes 10

400g flour
1 Tbsp baking powder
100ml milk
100g butter
250g Barker’s Sundried Tomato & Olive Chutney
Egg wash

Sift the flour and baking powder into a bowl.
Rub in the butter until the mixture resembles breadcrumbs.
Mix in the milk to form a dough, knead lightly.
Roll the dough out to a rectangle.
Spread with the Barker’s Sundried Tomato & Olive Chutney.
Roll up the dough, cut into 10 rolls.
Place the swirls onto cold baking trays.
Brush with egg wash.
Place in oven preheated to 220°C, for about 10 to 12 minutes.

Variation:  Sprinkle with grated mozzarella cheese before baking.

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