3 cups self-raising flour
50g butter, chilled, chopped
1 ¼ cups milk
150g shaved ham, chopped
½ cup drained diced pineapple pieces
1 cup grated cheese
1. Preheat oven to 200C/180 degrees fan forced. Line a baking tray with baking paper. Sift the flour into a large bowl. Add butter. Using your fingertips, rub flour into the butter until the mixture resembles breadcrumbs.
Add the milk and stir with a flat-bladed knife to form soft dough. Turn dough onto a lightly-floured surface. Knead lightly until smooth.
2. Roll out to a 30cm x 40cm rectangle with 1 short end closest to you. Sprinkle the ham over the dough, leaving a 2cm border along the short edge furthest from you. Top with pineapple and cheese.
3. Starting from the short end closest to you, roll the dough up like a Swiss roll. Cut into 9 scrolls. Place scrolls flat onto tray, allowing a 2cm space between each. Bake for 25 minutes or until light golden. Stand for 5 minutes on tray before gently pulling apart. Serve warm.
Cooks Tip: You can make these a few hours ahead. Serve at room temperature or warm in 180 degree oven for 8-10 minutes.