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| 8 x ca. 30 g | Self-raising flour |
| 1 Teelöffel | baking powder |
| | salt |
| | pepper |
| 2 x ca. 30 g | butter |
| 4 x 30 ml | milk |
| 4 x ca. 30 g | Sage derby cheese, grated |
| 2 Esslöffel | parsley fresh, chopped |
| | Milk to glaze |
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Set oven to 220 °C/425F/Gas Mark 7. Lightly oil a baking sheet.
Sift the flour and baking powder into a mixing bowl and season.
Rub in the butter with your fingertips to form fine breadcrumbs. Stir in the milk and mix to form a soft dough, adding a little extra liquid if necessary.
Roll out the dough on a lightly floured surface to a 12 inch square.
Sprinkle the grated cheese and parsley over the dough, brush the edges with milk and roll up like a swiss roll, to enclose the cheese. Slice into twelve and place, cut side down onto the baking sheet.
Brush the tops with milk and bake for 15 minutes, until golden.
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