There’s no nicer feeling some days than opening the front door to be greeted by silence!  It happens so rarely these days.  I wouldn’t change my family for anything, but it’s always nice to find some unexpected peace and quiet!

I decided that I would do a quick spot of baking inspired by a recipe I’d seen in my Easy Cook magazine (my lifesaver now I’m back at work full time and lack any kind of inspiration for cooking the evening meal!).  Since Baby B started crawling and climbing up furniture at every available opportunity, there’s been precious few opportunities to hide in the kitchen as I seem to end up chasing him round the house constantly.  These cheese swirls take minutes to make and shove into the oven – I didn’t want to get too involved in any baking as I didn’t know when the boys would descend and start demanding their tea!

You will need:

200g self-raising flour (plus a little more for rolling out), 50g butter, 1 tsp mixed herbs, 120ml milk and 100g grated cheese.  

Preheat the oven to 200°C and line a baking tray with greaseproof paper.  Place the flour and butter together in a mixing bowl and rub together.  Stir in the mixed herbs and milk until you have a soft dough.  Turn out onto a floured surface and and roll until about half a centimetre thick.  Try to keep the dough in a roughly rectangular shape.  Sprinkle the grated cheese over the surface and roll up.  Mark the dough into 12 equally sized pieces and cut along the sausage shape so that you form wheels of the dough .  Place on their flat side on the greaseproof paper and bake in the oven for approximately 20 minutes.    They’re quite forgiving, so if you end up opening and closing the oven door to put the evening meal in, they’ll still turn out ok!  After cooling, they’ll keep in an airtight tin for a couple of days…. if they last that long, they’re incredibly moreish!