Step 1

Preheat oven to 180 degrees. Line a 20x30cm deep tin with non stick baking paper.

Step 2

Combine flour, baking powder and salt in a big bowl. Make a well in the centre and pour

in buttermilk. Mix gently until combined. Lightly press the mixture into a soft dough.

Step 3

Lay two large sheets of baking paper on the bench and dust with a little flour. Divide the

dough in half and place each onto the baking paper. Using floured hands, press each

piece of dough into a 22cm square.

Step 4

Spread Rosella Fruit Chutney over each square, then sprinkle evenly with cheese.

Step 5

Roll each square up into a log shape to enclose the filling, then slice each log into 4

scrolls and place cut side down into the tin. Bush with a little extra buttermilk then bake

for 35 minutes or until golden and cooked through. Allow to cool in the tin before serving.