Egg And Chutney Slice
|Self raising flour||2 Cup (32 tbs)|
|Milk||1⁄2 Cup (8 tbs) (Approximately)|
|Grated cheddar cheese||1 Cup (16 tbs)|
|Onion||1 , finely chopped (Filling)|
|Butter||30 Gram (Filling)|
|Chutney||1⁄4 Cup (4 tbs) (Filling)|
|Hard boiled eggs||3 , chopped (Filling)|
Rub butter into sifted flour, add enough milk to mix to a sticky dough.
Knead dough lightly on floured surface, cut in half.
Roll out half the dough large enough to cover base of greased swiss roll tin (base measures 25cm x 30cm).
Spread with Filling, cover with remaining piece of rolled-out dough.
Sprinkle with cheese.
Mark into squares by cutting through top layer of scone dough.
Bake in moderately hot oven 20 to 30 minutes or until golden brown.
Place onto wire rack, cut into squares, serve hot or cold, split and buttered if desired.
Filling: Heat butter in pan, add onion, saute until transparent, cool few minutes, mix in chutney and eggs.