Cheddar Pinwheels
Yield
1 1/2 dozenPrep
20 minCook
20 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
unbleached all-purpose flour
sifted |
|
| ¼ | cup |
butter
|
|
| ½ | teaspoon |
salt
|
|
| ⅔ | cup |
milk
|
|
| 1 | tablespoon |
baking powder
|
|
| 1 | cup |
cheddar cheese, very old, sharp
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
unbleached all-purpose flour
sifted |
|
| 59 | ml |
butter
|
|
| 2.5 | ml |
salt
|
|
| 158 | ml |
milk
|
|
| 15 | ml |
baking powder
|
|
| 237 | ml |
cheddar cheese, very old, sharp
grated |
|
Directions
Sift the flour, salt, and baking powder together in a mixing bowl and then cut into the butter.
Add the milk and stir together quickly but thoroughly.
Turn out on a floured board and knead for 30 seconds then roll out to a ⅛ inch thickness.
Spread with the grated cheese and roll up tightly like cinnamon rolls.
Cut into ¾ inch slices and transfer to baking sheets and bake in a moderate oven at 375℉ (190℃). for 20 minutes or until delicately browned.
